Variety Meats: Venison Curry by Recipe Cottage

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	Venison Curry

		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 Papadums 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). Raita 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 powder.