Name: Venison curry
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 3
Ingredients: 2 tbsp groundnut or rapeseed oil; 1 cinnamon stick; 4 cardamom pods squashed; 1 large onion chopped; 2 garlic cloves crushed; 2 tsp finely grated ginger; 300g venison mince; 1 tsp ground turmeric; 1 tsp kashmiri chilli powder; 2 tbsp tomato purée; 1 sliced green chilli plus extra to serve; 2 tsp kasoori methi (dried fenugreek leaves); 100g frozen peas defrosted; 1 tsp garam masala; ¼ cucumber seeds scraped out, sliced; 200g greek yogurt; small handful each of chopped coriander and mint plus extra coriander to serve; roti; sliced red onion; lime wedges

A one-pot of keema curry with breads and side dishes

2 tbsp groundnut or rapeseed oil
1 cinnamon stick
4 cardamom pods
squashed
1 large onion
chopped
2 garlic cloves
crushed
2 tsp finely grated ginger
300g venison mince
1 tsp ground turmeric
1 tsp kashmiri chilli powder
2 tbsp tomato purée
1 sliced green chilli
plus extra to serve
2 tsp kasoori methi (dried fenugreek leaves)
100g frozen peas
defrosted
1 tsp garam masala

CUCUMBER RAITA

¼ cucumber
seeds scraped out, sliced
200g greek yogurt
small handful each of chopped coriander and mint
plus extra coriander to serve

TO SERVE

roti
sliced red onion
lime wedges

Method

step 1
Heat the oil in a large wide pan. Add the cinnamon and cardamom, and sizzle for 2 mins.
step 2
Add the onion and cook for 15-20 mins or until softened and starting to colour. Add the ginger and garlic, and cook for 1 min, then add the venison and cook, stirring to break up, until browned. Stir in the ground spices and tomato purée, then add 250ml of water and the green chilli, and simmer for 30 mins. Stir in the fenugreek, peas and garam masala, and cook for 1 min, then serve sprinkled with coriander and extra green chilli.
step 3
To make the raita, stir everything together with a big pinch of sea salt. Serve the curry and raita with roti, sliced red onion and lime wedges.