Preparation time
over 2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
Ingredients
For the spiced venison skewers
- 500g/1lb 2oz venison, cut into 2cm/¾in pieces
- 2 tbsp ginger and garlic paste, or equal amounts of ginger and garlic, finely grated
- ½ tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- ½ tsp garam masala
- ½ lemon, juice only
- vegetable oil, for deep-frying
- 1 large green chilli, finely chopped
- 1 tbsp finely chopped fresh coriander
- 3–4 tbsp plain flour
- 2 free-range eggs
- salt
For the Brussels sprouts thoran
- 1 tbsp vegetable oil
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- 10–12 curry leaves, thinly sliced
- 2 medium-sized green chillies, finely chopped
- 1 tsp finely chopped fresh root ginger
- ¼ tsp asafoetida
- 1 small onion, roughly chopped
- 2–3 tbsp grated fresh coconut
- 10–12 Brussels sprouts, shredded
- 1 tbsp finely chopped fresh coriander
Method
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Mix the venison with the ginger and garlic paste, turmeric, ground coriander, ground cumin, chilli powder, garam masala and a tablespoon of lemon juice in a large bowl. Cover and marinate in the fridge for 5–6 hours or more, if possible.
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Heat 2 tablespoons of oil in a casserole dish over a medium heat. Add the venison when the oil is almost smoking then cook until browned on all sides.
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Remove from the heat, add the chopped chilli and coriander and check the seasoning. When cool enough to handle thread 4 pieces of venison onto each skewer until all the venison is used up.
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Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
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Place the flour in a bowl and beat the eggs with a pinch of salt in another. Roll each kebab in the flour, dip it in the egg and deep-fry until golden-brown. Drain on kitchen paper.
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To make the thoran, heat the oil in a frying pan and add the mustard and cumin seeds. Cook until they begin to pop, then add the curry leaves, ginger, chilli and asafoetida. Stir for a few seconds and add the onions and coconut, stirring, until the coconut gives off a nutty aroma.
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Add the Brussels sprouts, cover with a tight lid and cook for 1–2 minutes. Take off the lid and cook, for 2 minutes, stirring occasionally, until dry. Stir through the fresh coriander.
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Serve the kebabs with the Brussels sprout thoran.