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(approx 3-4 servings)
Prep 10 mins
Cook 40 mins
You will need
1kg diced venison
2 onions, sliced
3 garlic cloves, finely chopped
4 large tomatoes, cubed
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli powder
2 tsp garam masala
2 red chillis, finely chopped
500ml water
1 beef stock cube
Handful coriander, finely chopped
1 tsp salt
100ml vegetable oil
Rice
Chapati (approx 6)
140ml brown flour
140 ml plain flour
2 tbsp olive oil
1 tsp salt
180 ml warm water
Method
In a large frying pan, gently heat some oil. Finely slice your onions and add them to the pan. Add your salt and allow them to soften for 5 minutes.
Add the chopped tomatoes and spices to the pan and give everything a good mix. Add 100ml of water and let it simmer for 5 mins. Transfer the contents to a food processor and blitz the contents so it forms a nice paste. Leave to one side.
In the same frying pan, add your diced venison and brown it on a high heat for 5 minutes. Transfer the spice paste to the pan, add the rest of your water then crumble your stock cube. Ensure everything is coated evenly and simmer on a medium heat for 20 minutes, stirring occasionally.
As the meat cooks, add your rice to a pan of hot water and cook as per guidelines.
In a bowl, add all of the chapati ingredients together and stir well. As soon as it becomes a doughy ball, place it on a well floured worktop and knead.
Make several small balls and roll out flat with a rolling pin. Add to a dry hot frying pan and cook for 1 minute either side. Once cooked, transfer to one side and cover to keep warm.
With 10 minutes left of cooking, add your finely chopped chillis and half of your coriander. Stir through and remove from heat.
When you are ready to eat, garnish with some coriander and serve hot.
Prep 10 mins
Cook 40 mins
You will need
1kg diced venison
2 onions, sliced
3 garlic cloves, finely chopped
4 large tomatoes, cubed
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli powder
2 tsp garam masala
2 red chillis, finely chopped
500ml water
1 beef stock cube
Handful coriander, finely chopped
1 tsp salt
100ml vegetable oil
Rice
Chapati (approx 6)
140ml brown flour
140 ml plain flour
2 tbsp olive oil
1 tsp salt
180 ml warm water
Method
In a large frying pan, gently heat some oil. Finely slice your onions and add them to the pan. Add your salt and allow them to soften for 5 minutes.
Add the chopped tomatoes and spices to the pan and give everything a good mix. Add 100ml of water and let it simmer for 5 mins. Transfer the contents to a food processor and blitz the contents so it forms a nice paste. Leave to one side.
In the same frying pan, add your diced venison and brown it on a high heat for 5 minutes. Transfer the spice paste to the pan, add the rest of your water then crumble your stock cube. Ensure everything is coated evenly and simmer on a medium heat for 20 minutes, stirring occasionally.
As the meat cooks, add your rice to a pan of hot water and cook as per guidelines.
In a bowl, add all of the chapati ingredients together and stir well. As soon as it becomes a doughy ball, place it on a well floured worktop and knead.
Make several small balls and roll out flat with a rolling pin. Add to a dry hot frying pan and cook for 1 minute either side. Once cooked, transfer to one side and cover to keep warm.
With 10 minutes left of cooking, add your finely chopped chillis and half of your coriander. Stir through and remove from heat.
When you are ready to eat, garnish with some coriander and serve hot.
