Venison, coconut and tamarind curry
Bold spices, creamy coconut milk and the deep, rich flavour of wild venison. This is the curry that will have everyone asking for the recipe.
Ingredients
Fresh ingredients
- 800 g Venison haunch, diced into 3cm cubes
- 2 Onions,peeled and roughly chopped
- 4 Garlic cloves, peeled and crushed
- 2 Green chillies, finely chopped
- 2 tbsp Grated fresh ginger
- Greek yoghurt
- Fresh coriander leaves
- Sliced red chillies
Store cupboard ingredients
- 2 tsp Ground turmeric
- 2 tbsp Garam masala
- 1 tbsp Coriander seeds, crushed
- 1/2 tbsp Fennel seeds, crushed
- 1/2 tbsp Cumin seeds, crushed
- 1 tbsp Mild chilli powder
- 2 400ml tins of coconut milk
- 2 Bay leaves
- A piece of cinnamon bark
- 2 tbsp Brown sugar
- 1 tbsp Tamarind paste
- 450 ml Chicken stock
- Sea salt flakes
- Freshly ground black pepper
- Steamed basmati rice
Instructions
- In a large frying pan, heat two tablespoon of vegetable oil or ghee and add the dicedvenison.
- Cook in batches over a high heat for 3-4 minutes or until golden brown all over. Remove from the heat and set aside.
- Reduce the heat and add theremaining oil or Ghee to the pan along with the onions, garlic, chillies andginger and fry for 3-4 minutes until softened, stirring often.
- Add the turmeric, garam masala, coriander seeds, fennel seeds, cumin seeds and chilli powder and fry, stirring well, for 2 minutes.
- Add the coconut milk, bay leaves, cinnamon bark, sugar and tamarind paste and bring to a simmer.
- Stirwell, then add the venison and enough chicken stock to just cover the meat. Season with salt and pepper.
- Cover and cook for around oneand a half hours until the venison is tender.
- Serve onto warm plates with the rice and yoghurt and some fresh coriander leaves and sliced chillies scattered over.
Venison, coconut and tamarind curry
Bold spices, creamy coconut milk and the deep, rich flavour of wild venison. This is the curry that will have everyone asking for the recipe.
Ingredients
Fresh ingredients
- 800 g Venison haunch, diced into 3cm cubes
- 2 Onions,peeled and roughly chopped
- 4 Garlic cloves, peeled and crushed
- 2 Green chillies, finely chopped
- 2 tbsp Grated fresh ginger
- Greek yoghurt
- Fresh coriander leaves
- Sliced red chillies
Store cupboard ingredients
- 2 tsp Ground turmeric
- 2 tbsp Garam masala
- 1 tbsp Coriander seeds, crushed
- 1/2 tbsp Fennel seeds, crushed
- 1/2 tbsp Cumin seeds, crushed
- 1 tbsp Mild chilli powder
- 2 400ml tins of coconut milk
- 2 Bay leaves
- A piece of cinnamon bark
- 2 tbsp Brown sugar
- 1 tbsp Tamarind paste
- 450 ml Chicken stock
- Sea salt flakes
- Freshly ground black pepper
- Steamed basmati rice
Instructions
- In a large frying pan, heat two tablespoon of vegetable oil or ghee and add the dicedvenison.
- Cook in batches over a high heat for 3-4 minutes or until golden brown all over. Remove from the heat and set aside.
- Reduce the heat and add theremaining oil or Ghee to the pan along with the onions, garlic, chillies andginger and fry for 3-4 minutes until softened, stirring often.
- Add the turmeric, garam masala, coriander seeds, fennel seeds, cumin seeds and chilli powder and fry, stirring well, for 2 minutes.
- Add the coconut milk, bay leaves, cinnamon bark, sugar and tamarind paste and bring to a simmer.
- Stirwell, then add the venison and enough chicken stock to just cover the meat. Season with salt and pepper.
- Cover and cook for around oneand a half hours until the venison is tender.
- Serve onto warm plates with the rice and yoghurt and some fresh coriander leaves and sliced chillies scattered over.
