Venison curry
Serves 2 - 3
Easy
Prep:
Cook:
Venison is a rich meat that can stand up to the spicing in this simple curry
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- 2 tbsp groundnut or rapeseed oil
- 1 cinnamon stick
- 4 cardamom podssquashed
- 1 large onionchopped
- 2 garlic clovescrushed
- 2 tsp finely grated ginger
- 300g venison mince
- 1 tsp ground turmeric
- 1 tsp kashmiri chilli powder
- 2 tbsp tomato purée
- 1 sliced green chilliplus extra to serve
- 2 tsp kasoori methi (dried fenugreek leaves)
- 100g frozen peasdefrosted
- 1 tsp garam masala
CUCUMBER RAITA
- ¼ cucumberseeds scraped out, sliced
- 200g greek yogurt
- small handful each of chopped coriander and mintplus extra coriander to serve
TO SERVE
- roti
- sliced red onion
- lime wedges
Nutrition: per serving (3)
- kcal352
- fat18g
- saturates7.7g
- carbs15.4g
- sugars11.2g
- fibre5.7g
- protein29.2g
- salt0.8g
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.
