| Description | ||
| Curry Type | Meat | |
| Strength | Unknown | |
| Difficulty | Unknown | |
| Source | joell@jolt.mpx.com.au (Joell Abbott) | |
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | ||
| Ingredients | 3 Pheasants-disjointed
2 ts Coriander 1 ts Cumin 2 tb Sesame seeds 1 tb Turmeric 1/2 ts Chili peppers 2 c Water 1/4 ts Ginger 2 ts Salt 3 tb Butter 1 c Onions-sliced | |
| Instructions | 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. | |
| Notes | ||
| Comments |
| [ Home |
Search |
Indexes |
News |
Links |
About ]
| ||
| Death by Curry | http://rubymurray.com |