Pheasant Aloo Masala
How can we not have a traditional Indian curry without using a game bird? This recipe has kindly been sent in by Rob Booth from Forage and Field.
4 Pheasant breasts
4tbsp vegetable oil
450g Waxy potatoes, roughly diced
1 Onion, chopped
2 Cloves garlic, chopped
1 Inch piece of ginger, peeled and chopped
1tsp Garam masala
200g Tinned tomatoes or 2 fresh tomatoes chopped
Salt and pepper
For the masala marinade
250ml Natural yoghurt
2 Cloves garlic, finely chopped
1tbsp Grated ginger
1tsp Ground cumin
1tsp Ground coriander
1/4tsp Ground green cardamom
1/4tsp Chilli powder
1/2tsp Ground black pepper
2tbsp Tomato puree
1. For the masala combine the yoghurt, garlic, ginger, cumin, coriander, cardamom, chilli and turmeric in a large bowl. Season with salt and pepper.
2. With a sharp knife make several shallow slashes in each of the pheasant breasts. Add the pheasant to the marinade, making sure that all surfaces of the meat are covered. Ideally, cover and the leave overnight in the fridge.
1. Heat a lightly oiled griddle / griddle pan.
2. Remove the pheasant from the bowl removing any excess marinade.
3. Lightly season the pheasant breasts with the salt.
4. Place the pheasant breasts on the preheated griddle for the 5-6 minutes turning once or twice.
5. Once the pheasant is just about cooked through and slightly charred remove from the griddle.
6. Cut each pheasant breast into roughly 5 inch pieces.
7. Heat 2 tablespoons of vegetable oil in a heavy bottomed pan.
8. Add the onion and cook over a medium heat until softened, before adding the ginger and garlic, cook for a further 3 minutes.
9. Add the garam masala and chilli to the pan and fry for roughly 1 minute.
10. Add the tomatoes and sugar.
11. Add the remainder of the marinade along with 300ml of water, season with salt and pepper.
12. Cover partially and simmer for 20 minutes, stirring occasionally until thickened.
13. As the sauce is cooking, peel and chop the potatoes into the rough 1 inch cubes, boil until soft in salted water.
14. Add the pheasant and potatoes to the sauce and gently simmer for a further 10 minutes.
15. Garnish with fresh coriander.