Pheasant curry with spiced okra recipe
 This slow-cooked pheasant curry makes a great celebration meal. It is served with spicy okra and topped with cooling yoghurt. 4 tbsp olive oil2 onions, diced4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger6 cardamom pods ½ tsp freshly ground black pepper 1 tbsp ground coriander 1 tsp turmeric 20g/¾oz fresh coriander, stalks shredded and leaves reserved 3 green chillies, chopped 400g tin chopped tomatoes 30ml/1fl oz red wine vinegar1 pheasant, jointed500ml/18fl oz chicken stock salt and freshly ground black pepper 4 tbsp olive oil 2 onions, diced 4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 6 cardamom pods ½ tsp freshly ground black pepper 1 tbsp ground coriander 1 tsp turmeric 20g/¾oz fresh coriander, stalks shredded and leaves reserved 3 green chillies, chopped 400g tin chopped tomatoes 30ml/1fl oz red wine vinegar 1 pheasant, jointed 500ml/18fl oz chicken stock salt and freshly ground black pepper 300g/10½oz okra1 tsp sea salt flakes, for rubbing20ml/¾fl oz white wine vinegar, for rubbing10 fresh curry leaves 1 tbsp yellow mustard seeds 1 tbsp vegetable oil3 garlic cloves, minced 1 tsp dried chilli flakes½ tsp turmeric 300g/10½oz okra 1 tsp sea salt flakes, for rubbing 20ml/¾fl oz white wine vinegar, for rubbing 10 fresh curry leaves 1 tbsp yellow mustard seeds 1 tbsp vegetable oil 3 garlic cloves, minced 1 tsp dried chilli flakes ½ tsp turmeric 1 garlic clove, minced 1 tsp nigella seeds, toasted2 tbsp Greek-style yoghurt 3 spring onions, chopped 1 garlic clove, minced 1 tsp nigella seeds, toasted 2 tbsp Greek-style yoghurt 3 spring onions, chopped Method To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end.To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle.Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions. To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. To make the curry, heat 2 tablespoons of olive oil in a large saucepan or casserole over a medium heat, add the onions and cook for 30 minutes or until well caramelised. Add the garlic, ginger, spices, coriander stalks, chillies, chopped tomatoes and vinegar. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end. Heat another frying pan over a medium-high heat. Season the pheasant all over with salt and pepper. Add the remaining 2 tablespoons of oil to the pan and cook the pheasant until nicely coloured all over. Transfer the pheasant to the curry base, stir in the stock and simmer gently for 1–2 hours until tender. Stir in the coriander leaves at the end. To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle. To make the okra, rub the okra with the sea salt flakes and white wine vinegar. Leave for 20 minutes, then wash briefly in cold water and slice into 2cm/¾in pieces on the angle. Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. Heat the curry leaves and mustard seeds in a dry saucepan. When they start to pop, add the oil and when hot, add the garlic and chilli flakes and cook for 1–2 minutes. Add the sliced okra and turmeric and fry for a few more minutes until the okra is soft. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions. To serve, spoon the curry into bowls and top with the okra. Stir the garlic and nigella seeds into the yoghurt in a small bowl. Garnish the bowls with the yoghurt mixture and spring onions.