Pheasant curry - india

Yield: 1 servings

Measure Ingredient
3 \N 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

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 From: Sallie Krebs Date: 07-09-95 (21:33) (159) Fido: Cooking

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