Kali Mirch Ka Murg
|x 2||Pheasant breasts|
|Half a lemon|
|x 2||Cloves of garlic, peeled and crushed|
|Thumb of ginger, peeled and diced|
|Pinch of salt|
|x 3 tsp||Ground black pepper|
|x 1 tsp||Turmeric|
|x 2||Sliced onions|
|x 2||Whole onions, peeled|
|x 6 tbsp||Olive oil|
Crush the garlic cloves and thumb of ginger together and blend with the juice of the lemon half, turmeric, salt and one teaspoon of pepper.
Evenly across both sides of the pheasant breasts, cover and refrigerate for at least two hours.
Process the two whole onions into paste, either in a food blender or with a grater.
Heat the oil in a large pan, add the remaining 2 teaspoons of pepper and fry for 1 minute before adding the sliced onions. Brown for a couple of minutes before adding the onion paste and fry it all together until everything is brown and soft.
Add the pheasant breasts to the pan and seal on both sides for a few minutes. Add 200ml of water to the pan and simmer for 20mins.
Serve with Indian breads or rice.