Inspired by Good Housekeeping with a Green Farm twist
Ingredients (serves 4)
2 tsp. coriander seeds
1 tsp. each cumin seeds, turmeric and ground cinnamon
1/4 tsp. dried chilli flakes
A good pinch of saffron
2 garlic cloves, roughly chopped
2 large onions, one chopped into chunks the other cut smaller for the curry sauce
2 1/2 cm fresh root ginger, grated
1/2 tbsp. olive oil
165 ml tin full-fat coconut milk
Large handful fresh coriander, roughly chopped
2 whole oven ready pheasants
Put the pheasants whole into a large saucepan and cover with water with onion chunks, bayleaf, sprig of thyme and bring to the boil and simmer for 45 minutes. When the pheasant is cool enough to handle, pick off all the meat and set aside.
Meanwhile, put the coriander seeds, cumin seeds, turmeric, ground cinnamon and chilli flakes into a large saucepan and lightly fry with olive oil.
Put the onion, garlic and ginger into a blender with a couple of teaspoons of water and make into a paste.
Add the paste to the spices in the pan and fry together for 5 minutes.
Add the coconut milk and 150ml (¼ pint) water. Bring to the boil and simmer for 15 minutes
Add the pheasant to the curry and simmer for 10 minutes on the stove, until the pheasant is heated through and has taken in the spices. Do not cook for longer than needed as the beautifully moist pheasant will dry out quickly
Check the seasoning, garnish with coriander and serve with naan or rice.