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Venison Curry
4-6 Portions

600g stewing venison cut into even cubes

1 Tbsp fennel seeds
4 cloves
1 tsp chilli, ground
1 tsp paprika
1 Tbsp ground coriander
1 Tbsp ground cumin, ground
1 tsp turmeric, ground

1 onion, peeled and finely chopped
2 garlic cloves, finely chopped
2 large red chilies finely chopped
1 green chilli finely chopped
1 Tbsp water

2 Tbsp oil
300g canned tomatoes, finely chopped
4 Tbsp natural yoghurt

Pilaf Rice or boiled rice
Raita (recipe follows)
Cauliflower and Spinach with Coconut (see recipe) Optional
Mango Chutney or your choice of chutney
Lime Pickle or your choice of pickle

Grind the fennel seeds and cloves in a coffee grinder or in a mortar
pestle. Stir in the remaining spices until well combined. Masala
Paste: Place all the ingredients in a food processor and puree to
a smooth paste, or ground them together in a mortar and pestle.
To Cook: Place the oil in a large saucepan and place it over a
moderate to high heat. When the oil is hot add the dried spices
and fry them for a minute until aromatic. Add the masala paste to
the pan and stir it so it is combined with the dry spices, fry it
for a couple of minutes. Stir the venison into pan so that it coated
with the paste, cook it for a few minutes and turn them occasionally
so that the venison is brown. Stir in the tomatoes and add around
half a cup of water to the curry. Reduce the heat to the lowest
temperature and leave it to cook for 1 1/2 -2 hours, stirring
regularly so that the ingredients cook evenly and the bottom doesn't
burn, add more water if it becomes dry. The meat should be tender
and the sauce thick, stir in the yoghurt and cook the curry for a
few more minutes. Serve or cool and refrigerate and reheat when
ready to serve (the flavours will develop if it is left for a day
before reheating.

Serve the curry in a bowl in the centre of a table accompanied with
Raita, chutney, pickles, rice, papadums and cauliflower and spinach
with coconut or another vegetable dish (optional).

6 Portions

1/2 a cucumber grated
200g natural yoghurt
1 tsp honey
juice of half a lime
pinch salt
pinch chilli powder

Place all the ingredients in a bowl and mix them until well combined.
Place the Raita into a covered container in the refrigerator until
ready to serve. Serve the Raita sprinkled with a little chilli


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