Game Meat Monday: Pheasant Korma 

Spice up Monday night with this delicious curry.


1 inch of ginger root grated

6 cloves of garlic grated

115g of ground almonds

2kg pheasant diced

1 onion finely chopped

1 cinnamon stick

2tsp ground cumin

1tsp ground coriander

1tsp ground cayenne pepper

1tsp salt

1tsp garam masala

1 tin of evaporated milk

1 tin coconut milk


Lightly brown the diced up pheasant in a little butter and oil then remove.

Gently soften the onions.

Combine the ground almonds, garlic and ginger with 6 tbls of water to form a paste while the onions are cooking.

Add in the cinnamon stick to the onions once they have gone translucent and cook for 1 minuet.

Add in the paste, cumin, coriander, cayenne and salt and cook for 2 minutes stirring frequently.

Add the pheasant back into the pan along with the evaporated milk and coconut milk.

Bring to the boil then turn down to a simmer and cook for a further 1 1/2 hours.

Stir in the garam masala before serving.

Plate on a bed of fluffy rice with naan bread and onion bhajis.