Pheasant Curry - India Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3: Pheasants-disjointed,
2 tsp: Coriander,
1 tsp: Cumin,
2 tbsp: Sesame seeds,
1 tbsp: Turmeric,
1/2 tsp: Chili peppers,
2 cup: Water,
1/4 tsp: Ginger,
2 tsp: Salt,
3 tbsp: Butter,
1 cup: Onions-sliced,
Directions:
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@mpx.com.au
Source from luhu.jp
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@mpx.com.au
Source from luhu.jp