Pheasant curry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Pheasants-disjointed | |
| 2 | teaspoons | Coriander |
| 1 | teaspoon | Cumin |
| 2 | tablespoons | Sesame seeds |
| 1 | tablespoon | Turmeric |
| ½ | teaspoon | Chili peppers |
| 2 | cups | Water |
| ¼ | teaspoon | Ginger |
| 2 | teaspoons | Salt |
| 3 | tablespoons | Butter |
| 1 | cup | Onions-sliced |
Directions
From: joell@... (Joell Abbott)
Date: 9 Sep 1995 20:53:10 -0600 Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt. Rub mixture into pheasant pieces. Melt the butter in a casserole dish and brown onions in it. Add the pheasant and any left over spices and brown. Stir in the water; cover and cook over low heat forty five minutes or until tender. Cover for ten minutes.
Keywords: Pheasants Forever, Sesame, SJK From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Internet posting 8/95 by joell@...
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