Saturday nights are meant for takeaways and this epic Venison Dopiaza with homemade Chapati will make sure your weekend is done right. This dish is one of my favourites and is my go to meal when I order it from my local takeaway. The punchiness of the onions and tomatoes are a real delight and the chilli, whilst you know it is there, doesn't add too much heat. Don't get me wrong, if you like your curry even hotter then by all means add some more chilli but this was just a good balance of flavours.
Tonight was also the first time I made Chapati. I have made flatbread and tortillas before and whilst Chapati are a flat bread, the use of brown or wholemeal works wonders. Try and make sure your pan is smoking hot when warming your Chapati, you really want to aim for some charred areas.
The clocks also go back tonight which means nothing if you have kids as they don’t know what a “lie in” actually is. As the nights get colder, meals like this will warm you up in no time all and are effortless.
Venison Dopiaza (approx 3-4 servings)
Prep 10 mins
Cook 40 mins
You will need
1kg diced venison
2 onions, sliced
3 garlic cloves, finely chopped
4 large tomatoes, cubed
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli powder
2 tsp garam masala
2 red chillis, finely chopped
1 beef stock cube
Handful coriander, finely chopped
1 tsp salt
100ml vegetable oil
Chapati (approx 6)
140ml brown flour
140 ml plain flour
2 tbsp olive oil
1 tsp salt
180 ml warm water
In a large frying pan, gently heat some oil. Finely slice your onions and add them to the pan. Add your salt and allow them to soften for 5 minutes.
Add the chopped tomatoes and spices to the pan and give everything a good mix. Add 100ml of water and let it simmer for 5 mins. Transfer the contents to a food processor and blitz the contents so it forms a nice paste. Leave to one side.
In the same frying pan, add your diced venison and brown it on a high heat for 5 minutes. Transfer the spice paste to the pan, add the rest of your water then crumble your stock cube. Ensure everything is coated evenly and simmer on a medium heat for 20 minutes, stirring occasionally.
As the meat cooks, add your rice to a pan of hot water and cook as per guidelines.
In a bowl, add all of the chapati ingredients together and stir well. As soon as it becomes a doughy ball, place it on a well floured worktop and knead.
Make several small balls and roll out flat with a rolling pin. Add to a dry hot frying pan and cook for 1 minute either side. Once cooked, transfer to one side and cover to keep warm.
With 10 minutes left of cooking, add your finely chopped chillis and half of your coriander. Stir through and remove from heat.
When you are ready to eat, garnish with some coriander and serve hot.