Indian Venison Curry

There is nothing better than eating authentic traditional cuisine and this delicious Indian Venison Curry comes direct from India, via Hounslow , courtesy of my friend Mandeep Sandhu.

The incredible blend of spices create a truly fragrant dish and whilst I used venison for this dish, you can use any meat readily available. The results will be amazing every time.


I used my Sear and Stew Slowcooker from Morphy Richards for this dish which is an incredible piece of equipment because you cook everything on the the hob then transfer the dish to the slowcooker to finish the job.


Low and slow is the best way to cook this meal, where you will be left with delicate chunks of meat that melt in your mouth.


Please give this dish a try and let me know how you get on:


Serves 2

Prep time: 25 mins

Cook time: 90 mins to 2 hours

Ingredients

750g diced venison

1 Large or 2 smaller Onions, finely chopped

Thumb sized piece of ginger, finely chopped

2 Cloves of Garlic – finely chopped

2 Green Chillies or 2 Milder Red chillies (this is for milder palettes), finely chopped

Ghee/Knob of butter

1 teaspoon ground coriander seeds

1 teaspoon ground Cumin Seeds

1 teaspoon Garam masala

1 teaspoon paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)

2 teaspoons tomato puree

2 cloves whole

2 whole cardamom pods but lightly crushed so seeds are exposed

¼ teaspoon cinnamon powder

¼ teaspoon ground fenugreek

Bay Leaf or leaves

Salt/ Black Pepper


Method

Place the onions in a pan and fry in a tablespoon of oil and ghee/butter for about 20 minutes on a medium heat, adding ¼ cup of water if it starts to dry out whenever you need to prevent burning.


Then add ginger, garlic and chilli and fry for another 10/15mins adding water where required, followed by:


1 teaspoon ground coriander seeds

1 teaspoon ground Cumin Seeds

1 teaspoon Garam masala

1 teaspoon paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)

2 teaspoons tomato puree (or half a tin chopped tomatoes that have been blended – if you do this you won’t need to add as much water later)

1 teaspoon Salt – always add less salt initially just in case and taste to check, you can always add more later

½ teaspoon Black pepper

Teaspoon of Ghee (clarified Butter) or a knob of butter

2 cloves whole

2 whole cardamom pods but lightly crushed so seeds are exposed

¼ teaspoon cinnamon powder

¼ teaspoon ground fenugreek

Bay Leaf or leaves


Once the spices have been added, cook the mix for about 10 minutes adding ¼ cup of water to prevent it drying out.


Add the meat and stir and transfer to the slowcooker and cook on a medium heat for 90 minutes to 2 hour.

If you are not serving immediately, keep the food warm in the slowcooker or allow to cool then transfer to the fridge for later.


Serve hot with basmati rice and homemade Chapati.



*Meat alternatives


If you’re cooking lamb you’ll need to add about a cup or so of water at this point.

For chicken or pheasant, add 1/2 cup depending on how you like it.


Chicken/Pheasant:

Boneless – 20 mins

On the Bone: 35 Mins (TIP: if you’ve got chicken legs in the pan if the meats shrinks back on the bone they are done)


Lamb/Goat:

One the Bone:  1hr 45 mins – may take longer for goat or mutton

Boneless: 1hr 20/30 mins

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