Pheasant Curry     


Description
Curry TypeMeat
StrengthUnknown
DifficultyUnknown
Sourcejoell@jolt.mpx.com.au (Joell Abbott)
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients3 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
InstructionsPound 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
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