Delicious, quick and easy curry – one of Kate & Guy’s favourites. We tend to use 2 x 500g Diced Venison shoulder and double all other ingredients to feed a hungry/ greedy family of 5, with left overs.
Download a printable version here
Ingredients
350g diced venison shoulder
1 onion
1 dessertspoon garlic-ginger paste
1 heaped teaspoon garam masala
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1 tin tomatoes
1/2 pint of water
salt and pepper
Method
Heat the cooking oil in a casserole dish with a lid on medium heat.
Fry the sliced onions until they turn a pale golden colour.
Add the ginger-garlic paste and fry for 1 minute.
Add the meat and brown, then add the powdered spices
Add the tomatoes and ½ a pint of water and stir
Cook covered on a low heat on the hob or in a medium oven for 1 ½ to 2 hours stirring occasionally
Add the lime juice to the curry and stir.
Garnish with chopped coriander leaves and serve .
Taken from:
www.seriouslygoodvenison.co.uk