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Venison sharing curry
Ingredients
For the venison loin
- 1 Kg Venison loin
- 2 Garlic cloves
- 2 Thyme sprigs
- 2 Rosemary sprigs
For the curry sauce
- 750 g Venison mince
- 50 g Butter
- 2 Onions, finely cut
- 6 Garlic cloves
- 75 g Fresh ginger, grated
- 4 Cardamom pods
- 3 g Ground nutmeg
- 2 g Turmeric
- 1 Cinnamon stick
- 6 g Cumin seeds
- 6 g Caraway seeds
- 5 g Smoked paprika
- 2 g Coriander seeds
- 5 g Fennel seeds
- 2 g Dried chilli flakes
- 2 g Black peppercorns
- 1 bottle Red wine
- 1 L Chicken stock
- 80 g Tomato purée
- 2 times Chopped tomatoes
- 8 g Salt
- 1 bag Baby spinach
- 1 Bunch coriander
- 250 g Cooked chickpeas
- 250 g Cooked puy lentils
- 375 g Natural yoghurt
For the naans
- 180 ml Water
- 15 g Dried yeast
- 20 g Sugar
- 600 g Strong flour
- 60 g Butter
- 30 g Cumin seeds
Instructions
- Fry the mince in a little oil until nicely browned all over, then remove from the pan and drain any excess oil.
- Add the butter to the pan along with the 2 finely sliced onions, grated ginger and crushed garlic. Sweat until soft.
- Return the mince to the pan and add all the spices. Cook over a medium heat for 10 minutes.
- Turn up the heat and pour in the red wine.
- Allow to reduce by around half, then add the chicken stock, salt, chopped tomatoes and purée and turn the heat down.
- Simmer for around 2 hours until the mince is tender and the sauce is reduced to a curry-like consistency.
Naan bread
- Mix the water, sugar, yeast and 50g of flour thoroughly, then cover and allow to ferment for an hour in a warm place.
- When the yeast mixture is frothy and active, melt the butter and mix with the yeast mixture and the remaining flour for 5 minutes on a slow setting in a mixer with a dough hook. The dough will become elastic and firm.
- Allow the dough to rise in a warm place and under cover for an hour (or until it doubles in size).
- Place the loin in a preheated pan with a little oil and seal until golden brown.
- Add the butter and allow to foam until nutty brown in colour, then add the herbs and garlic and cook gently until the meat reaches a core temperature of 45°C. Allow to rest for at least 10 minutes.
- Cut the dough into 6 large or 12 smaller evenly sized pieces, then roll them out to a thickness of 5-6mm on a well-floured surface.
- To cook the naans, dust off any excess flour and dry fry in a hot, heavy-bottomed pan. After 3-4 minutes, they will begin to puff up. Turn them over and cook for another 3-4 minutes. Once cooked, place on a cooling wire so they don’t sweat.
- Add in the spinach, chickpeas and Puy lentils and reheat the sauce.
- Season to taste, then pour the curry into a wide serving bowl, slice the loin and scatter over the curry, topping off with the yoghurt and chopped coriander