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Pheasant Curry - India

3 pheasants, disjointed
2 teaspoons coriander
1 teaspoon cumin
2 tablespoons sesame seeds
1 tablespoon turmeric
1/2 teaspoon chili peppers
2 c water
1/4 teaspoon ginger
2 teaspoons salt
3 tablespoons butter
1 c onions-sliced

Pound together the coriander, cumin, sesame seeds, turmeric, chili
peppers, ginger and salt. Rub mixture into pheasant pieces. Melt
the butter in a casserole dish and brown onions in it. Add the
pheasant and any left over spices and brown. Stir in the water,
cover and cook over low heat forty five minutes or until tender.
Cover for ten minutes.

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