Venison curry Recipe
- 1kg/2lb 4oz wild venison, diced
- 25g/1oz ginger-garlic paste, from a jar
- 4 tbsp vegetable oil
- 200g/1lb 5oz tomatoes, roughly chopped
- 300g/10½oz onions, roughly chopped
- 2 tbsp Kashmiri chilli powder
- 2 tbsp ground coriander
- 2 tbsp ground turmeric
- 2 tbsp juniper seeds, crushed
- 2 tsp garam masala
- 2 green chillies, finely chopped (optional)
- 1 tbsp chopped fresh coriander leaves
- 2 tbsp Greek-style yoghurt
- 100g/3½oz Greek-style yoghurt
- 150ml/5fl oz milk
- 2 tsp salt
- 500g/1lb 2oz plain four
- 1 tsp baking powder
- 3 tbsp extra virign rapeseed oil, plus extra for kneading
- 500g/1lb 2oz cooked white basmati rice, to serve
- Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat.
- Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry.
- Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour.
- Turn the dough out onto a floured surface and knead into a soft dough. Divide into 8 and shape into 8 naan breads.
- Heat a frying pan over a medium head and cook the naan breads in the dry pan, in batches, for 3–4 minutes on each side.
- Take the curry off the heat and stir in the yoghurt. Sprinkle with the coriander and serve with the rice and naan breads.
