Pheasant with Green Chillies

1. 1

   Put the garlic, ginger, chillies, lime juice, cumin, garam masala and 1 tablespoon of the mustard oil into a blender or processor and puree to a paste.

2. 2

   I find a processor or mini grinder easier; you do have to do a lot of digging down and scraping in a blender canister, but it works all the same.

3. 3

   Slash the pheasant or guinea fowl across each breast on the diagonal about three times, not cutting all the way through, and lay them in a single layer in a shallow dish.

4. 4

   Coat with the spicy paste on both sides, cover and marinate for a couple of hours, or preferably overnight in the fridge.

5. 5

   Process the spinach, mint and cilantro leaves.

6. 6

   Add the yogurt I always like Greek or whole-milk for body, but you can use any plain yogurt the remaining mustard oil and the pinch of salt, and process to make a vibrant green sauce.

7. 7

   Spread over the pheasant or guinea fowl breasts as before and leave again for an hour, or longer if you like.

8. 8

   Heat the oil in a frying pan, and then shake off the excess yogurty marinade from the pheasant or guinea fowl (reserving the marinade).

9. 9

   Cook the breasts gently for about 5 minutes a side.

10. 10

    Dont have the heat too high or the yogurt will stick and burn.

11. 11

    Add the cup water to the leftover marinade and stir into a cohesive sauce before tipping into the pan over the cooking poultry.

12. 12

    Cook, gently as before, for another 5 minutes a side or until cooked through.

13. 13

    Take the breasts out of the pan to carve them on the diagonal into slices, put them on to a serving dish and pour over the sauce.

14. 14

    Deseed the remaining chilli and cut into long, thin strips to strew over the top.

* Per serving · 4 servings · Values may vary.