Ingredients

  • 30ml ghee or sunflower oil
  • 10 garlic cloves grated
  • 250g red onions grated
  • 2tsp red chilli powder
  • 150g tomatoes grated (cut into half and grated seed side and throw away the skin once grated)
  • 1of salt
  • 2tsp coriander powder
  • 1tsp cumin powder
  • 1tsp ground turmeric
  • 3tsp of anardana powder
  • 1tsp brown sugar
  • 500g of leg of venison diced
  • 700lt of hot water
To serve:
  • Long grain rice drizzled with ghee and toasted cumin seeds

 

Method

Heat oil in a pan over medium heat, add grated onions and cook for 3 minutes.

Add grated garlic and chopped chillies into the pan and cook for 12 minutes, keep stirring so the onions don’t stick to the bottom of the pan. Add the grated tomatoes and chillies, cook further 5 minutes.

Next, add all the spices, salt, sugar and anardana stir and immediately add the diced venison and cook on a medium heat until meat is tender.

Ingredients

  • 30ml ghee or sunflower oil
  • 10 garlic cloves grated
  • 250g red onions grated
  • 2tsp red chilli powder
  • 150g tomatoes grated (cut into half and grated seed side and throw away the skin once grated)
  • 1of salt
  • 2tsp coriander powder
  • 1tsp cumin powder
  • 1tsp ground turmeric
  • 3tsp of anardana powder
  • 1tsp brown sugar
  • 500g of leg of venison diced
  • 700lt of hot water
To serve:
  • Long grain rice drizzled with ghee and toasted cumin seeds

 

Method

Heat oil in a pan over medium heat, add grated onions and cook for 3 minutes.

Add grated garlic and chopped chillies into the pan and cook for 12 minutes, keep stirring so the onions don’t stick to the bottom of the pan. Add the grated tomatoes and chillies, cook further 5 minutes.

Next, add all the spices, salt, sugar and anardana stir and immediately add the diced venison and cook on a medium heat until meat is tender.