saturday kitchen recipe

Venison curry

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111 Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 8


By Angela Hartnett
From Saturday Kitchen

Ingredients

For the marinade

  • 8 garlic cloves, peeled and grated
  • thumb-sized piece root ginger, peeled and grated
  • 100g/3½oz plain yoghurt
  • 1 tbsp sweet smoked paprika
  • 60g/2¼oz tomato purée

For the curry

  • 1kg/2lb 4oz wild venison, diced
  • 25g/1oz ginger-garlic paste, from a jar
  • 4 tbsp vegetable oil
  • 200g/1lb 5oz tomatoes, roughly chopped
  • 300g/10½oz onions, roughly chopped
  • 2 tbsp Kashmiri chilli powder
  • 2 tbsp ground coriander
  • 2 tbsp ground turmeric
  • 2 tbsp juniper seeds, crushed
  • 2 tsp garam masala
  • 2 green chillies, finely chopped (optional)
  • 1 tbsp chopped fresh coriander leaves
  • 2 tbsp Greek-style yoghurt

For the naan bread

  • 100g/3½oz Greek-style yoghurt
  • 150ml/5fl oz milk
  • 2 tsp salt
  • 500g/1lb 2oz plain four
  • 1 tsp baking powder
  • 3 tbsp extra virgin rapeseed oil, plus extra for kneading

For the raita

  • 400g/14oz natural yoghurt
  • ¼ cucumber, peeled and diced
  • 2 tbsp fresh mint, chopped

To serve

  • 500g/1lb 2oz cooked white basmati rice, to serve

Method

  1. To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight.

  2. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat.

  3. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry.

  4. Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour.

  5. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads.

  6. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side.

  7. To make the raita, mix the ingredients together in a small bowl.

  8. Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads.