Left-over Game Curry is a traditional Anglo-Indian recipe for a classic curry of left-over game bird meat and onions in a tomato puree and lemon juice base flavoured with curry powder or curry paste. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Left-over Game Curry.
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Ingredients:
legs left-over from cooked game fowl (1 duck or goose leg per person, 2 pheasant legs etc [or a mix], you can also use left-over chicken)
3 onions, finely chopped
1 tsp garlic, minced
90g ghee or butter
juice of 1 1/2 lemons
1 1/2 tbsp curry powder (or 3 tbsp curry paste)
1 1/2 dessert spoon (heaped) tomato purée
salt, to taste
Method:
Heat the ghee or butter in a pan. When hot, add the onion and garlic and fry for about 8 minutes, or until golden brown all over. Now stir in the curry powder (or curry paste) and stir into the onion mix. Cook for 4 minutes more then stir in the tomato purée and thin the mixture with a little water. Add he lemon juice and season to taste with salt.
Bring to a gentle simmer and cook for 10 minutes. Add the left-over fowl legs and cook until heated through (add more water as needed). Serve hot on a bed of rice.