Partridge Murghanu Shaak
|x 2 large sliced finely||Onions|
|x 3 large chopped finely||Tomatoes|
|x 2 large peeled and cubed||Potatoes|
|x 4 tbsp||Gujarati fresh masala|
|Salt to taste|
|x 3 tbsp||Rapeseed oil|
|x 1 Stick||Cinnamon|
|x 2||Bay leaf|
|x 6 crushed||Cardamom|
|x 1||Star Anise|
|x 1 tsp||Chilli powder|
|x 1 tsp||Turmeric powder|
|x 1 tbsp||Coriander powder|
|x 2 tbsp||Garam Masala powder|
|x 2 tsp||Cumin Powder|
With this recipe it is best to have all the ingredients measured, chopped and ready.
Heat oil in a sauce pan, add in the whole spices and saute for a min.
Add in the onions and cook for 3 to 4 mins until they turn golden.
Add in the fresh masala, salt, spice powders and give a stir for a min. Add in tomatoes and saute for a couple of mins.
Add in pheasant and toss well with the masala.
A cup of water.
Cover the sauce pan and let it cook until bubbling. Lower the heat and let it cook for 10 – 15 minutes more until the potato is cooked, if necessary add more water.
Once removed from the heat squeeze in some lemon juice and add lots of coriander leaves. Serve with some roti, rice or seasonal vegetables.