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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.
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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.
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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.
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4
Coat with the spicy paste on both sides, cover and marinate for a couple of hours, or preferably overnight in the fridge.
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5
Process the spinach, mint and cilantro leaves.
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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.
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7
Spread over the pheasant or guinea fowl breasts as before and leave again for an hour, or longer if you like.
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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).
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9
Cook the breasts gently for about 5 minutes a side.
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10
Dont have the heat too high or the yogurt will stick and burn.
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11
Add the cup water to the leftover marinade and stir into a cohesive sauce before tipping into the pan over the cooking poultry.
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12
Cook, gently as before, for another 5 minutes a side or until cooked through.
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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.
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14
Deseed the remaining chilli and cut into long, thin strips to strew over the top.
