Instructions

1. Melt the butter in a deep pan and fry the onions, garlic and ginger for five minutes.
2. Add the cashew nuts keeping a few back to garnish and mix through thoroughly.
3. Crush the cardamom seeds with a pestle and mortar or rolling pin and add all the spices to the pan, mixing thoroughly.
4. Cut the pheasant into small pieces and add to the pan. Stir for around 3 minutes until the pheasant has browned.
5. Add 250 ml of chicken stock to the pan and simmer for 10 minutes or until the sauce has thickened.
6. Whip together the cream and yoghurt.
7. Once the curry has thickened, turn down the heat, add the cream and yoghurt one large spoonful at a time, mixing together until you have achieved a nice creamy consistency.
8. Turn down the heat. Leave the curry on a low heat for four minutes- do not boil.
9. Serve with a rice of your choice, garnish with coriander leaves and crumble the remaining cashews.

Thank you to Eat Wild for sharing this recipe with us.