This is a recipe I adapted from a chicken recipe found in the Times newspaper. The glorious magenta pink of the sauce looks stunning served with saffron yellow Pilau rice, and some green sprouting broccoli.
Serves four.
Ingredients:
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1 onion, finely chopped
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3 peeled and chopped garlic cloves
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Large tablespoon of ‘lazy’ ginger (i.e., from a jar/tube)
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1/2 tsp chilli flakes or 1 tsp ‘lazy’ chilli paste (depending on how hot you like your curry)
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1 tbsp ground coriander
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6 pheasant breasts (chopped into bite size pieces)
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2 raw/ uncooked beetroot
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500 ml Greek-style yoghurt
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1 lemon
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Handful fresh coriander
Method:
Fry the onion in hot oil in a large heavy based pan over a medium-low heat for 6 or 7 minutes until soft and golden. Stir the garlic, ginger, chilli and ground coriander into the softened onion and cook for a couple of minutes. Turn the heat up slightly and brown the pheasant.
Turn the hob down and add 200ml of the yoghurt. Leave to simmer gently for 15 minutes.
Meanwhile peel the beetroot with a potato peeler and grate preferably with the grating attachment of your magimix. Put this in a small pan, add 300ml water or pheasant stock, and the juice of half the lemon. Boil for 10-15 minutes until tender. Tip beetroot and its liquid into the pheasant mix and cook for a further 5-10 minutes until the sauce is thickened.
Taste and adjust the seasoning with salt and lemon juice. Decorate with a few sprigs of coriander and serve with pilau rice, yoghurt and mango chutney.
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