Red game curry

This aromatic, gently spiced curry works with pheasant or partridge breasts for a quick supper, or with diced venison, wild boar or mixed game when you have time to cook for a little longer. The ingredient list looks long, but most of it is already in your store cupboard. The method stays the same whichever meat you choose. Only the amount of liquid and the simmering time changes

Your choice of meat
- 6 pheasant breasts, cut into 2.5cm pieces, or
- 8-12 partridge breasts cut into 2.5cm pieces, or
- 800g diced venison, or
- 800g diced wild boar, or
- 800g diced mixed game
A 2 inch piece of fresh root ginger, peeled and chopped
4 cloves garlic
450ml water or stock (if using pheasant), 750ml for diced venison, wild boar or mixed game
6 tbsps oil
10 cardamom pods
2 bay leaves
6 cloves
1 cinnamon stick
2 large onions, finely chopped
1 tsp ground coriander
2 tsps ground cumin
3 tsps mild paprika
6 tbsps natural yoghurt
Salt and freshly ground black pepper
2 tbsps freshly chopped coriander

Blend the ginger, garlic and 4 tbsps of the water in a liquidiser.
Heat half the oil in a large, heavy-based pan. Brown the meat in batches over a medium-high heat, then set aside.
Add the remaining oil with the cardamom, bay leaves, cloves and cinnamon. Once they sizzle and smell fragrant, add the onions and cook gently for 10 to 15 minutes until soft and golden. Take your time here, as this is where much of the flavour comes from.
Stir in the ginger and garlic paste, ground coriander, cumin and paprika and cook for a minute. Take the pan off the heat and stir in the yoghurt a spoonful at a time, which stops it splitting.
Return the meat and any juices to the pan with the remaining water. Bring to a gentle simmer and cover.
- Pheasant & partridge: simmer for 30 minutes, until just tender. Keep the heat low, as lean breast meat can dry out if it boils.
- Venison, wild boar or mixed game: simmer for 1 hour, until tender. Stir now and then, and add a splash more water if the sauce gets too thick.
Season and sprinkle over the fresh coriander. Serve withNaan or paratha bread, poppadums, crisply fried onions and pickles.

Adapted from a recipe kindly shared by game-to-eat