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Serves 2
Prep time: 25 mins
Cook time: 90 mins to 2 hours
Ingredients
750g diced venison
1 Large or 2 smaller Onions, finely chopped
Thumb sized piece of ginger, finely chopped
2 Cloves of Garlic – finely chopped
2 Green Chillies or 2 Milder Red chillies (this is for milder palettes), finely chopped
Ghee/Knob of butter
1 teaspoon ground coriander seeds
1 teaspoon ground Cumin Seeds
1 teaspoon Garam masala
1 teaspoon paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)
2 teaspoons tomato puree
2 cloves whole
2 whole cardamom pods but lightly crushed so seeds are exposed
¼ teaspoon cinnamon powder
¼ teaspoon ground fenugreek
Bay Leaf or leaves
Salt/ Black Pepper
Method
Place the onions in a pan and fry in a tablespoon of oil and ghee/butter for about 20 minutes on a medium heat, adding ¼ cup of water if it starts to dry out whenever you need to prevent burning.
Then add ginger, garlic and chilli and fry for another 10/15mins adding water where required, followed by:
1 teaspoon ground coriander seeds
1 teaspoon ground Cumin Seeds
1 teaspoon Garam masala
1 teaspoon paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)
2 teaspoons tomato puree (or half a tin chopped tomatoes that have been blended – if you do this you won’t need to add as much water later)
1 teaspoon Salt – always add less salt initially just in case and taste to check, you can always add more later
½ teaspoon Black pepper
Teaspoon of Ghee (clarified Butter) or a knob of butter
2 cloves whole
2 whole cardamom pods but lightly crushed so seeds are exposed
¼ teaspoon cinnamon powder
¼ teaspoon ground fenugreek
Bay Leaf or leaves
Once the spices have been added, cook the mix for about 10 minutes adding ¼ cup of water to prevent it drying out.
Add the meat and stir and transfer to the slowcooker and cook on a medium heat for 90 minutes to 2 hour.
If you are not serving immediately, keep the food warm in the slowcooker or allow to cool then transfer to the fridge for later.
Serve hot with basmati rice and homemade Chapati.
Prep time: 25 mins
Cook time: 90 mins to 2 hours
Ingredients
750g diced venison
1 Large or 2 smaller Onions, finely chopped
Thumb sized piece of ginger, finely chopped
2 Cloves of Garlic – finely chopped
2 Green Chillies or 2 Milder Red chillies (this is for milder palettes), finely chopped
Ghee/Knob of butter
1 teaspoon ground coriander seeds
1 teaspoon ground Cumin Seeds
1 teaspoon Garam masala
1 teaspoon paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)
2 teaspoons tomato puree
2 cloves whole
2 whole cardamom pods but lightly crushed so seeds are exposed
¼ teaspoon cinnamon powder
¼ teaspoon ground fenugreek
Bay Leaf or leaves
Salt/ Black Pepper
Method
Place the onions in a pan and fry in a tablespoon of oil and ghee/butter for about 20 minutes on a medium heat, adding ¼ cup of water if it starts to dry out whenever you need to prevent burning.
Then add ginger, garlic and chilli and fry for another 10/15mins adding water where required, followed by:
1 teaspoon ground coriander seeds
1 teaspoon ground Cumin Seeds
1 teaspoon Garam masala
1 teaspoon paprika / or ½ teaspoon chilli powder (only if you like it HOT!!!)
2 teaspoons tomato puree (or half a tin chopped tomatoes that have been blended – if you do this you won’t need to add as much water later)
1 teaspoon Salt – always add less salt initially just in case and taste to check, you can always add more later
½ teaspoon Black pepper
Teaspoon of Ghee (clarified Butter) or a knob of butter
2 cloves whole
2 whole cardamom pods but lightly crushed so seeds are exposed
¼ teaspoon cinnamon powder
¼ teaspoon ground fenugreek
Bay Leaf or leaves
Once the spices have been added, cook the mix for about 10 minutes adding ¼ cup of water to prevent it drying out.
Add the meat and stir and transfer to the slowcooker and cook on a medium heat for 90 minutes to 2 hour.
If you are not serving immediately, keep the food warm in the slowcooker or allow to cool then transfer to the fridge for later.
Serve hot with basmati rice and homemade Chapati.
