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 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.