Venison curry

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 8

 

By Angela Hartnett
From Saturday Kitchen

Ingredients

  • 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 Greek-style yoghurt
  • 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

For the naan bread

  • 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
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