This recipe was kindly donated by Bute Street Seafoodie. More information can be found on their website: www.butestseafoodie.com
|x 900g||Boned shoulder of venison, cut into 1½” dice|
|x 20||Dried Kashmiri chillies, deseeded|
|x 3 tsp||Coriander seeds|
|Seeds from 3 black cardamoms|
|x ½ tsp||Turmeric|
|x 175ml||Full-fat Greek-style yoghurt|
|4 tbsp||Sunflower or vegetable oil|
|x 4||Green cardamom pods|
|x 2||Cassia leaves (or 4 dried bay leaves)|
|x 3||Onions, halved and finely sliced|
|x 8||Garlic cloves, very finely chopped|
|Approx. 300ml||Stock (and/or water)|
|x ½ tsp||Salt (or to taste)|
|Large knob of butter|
|A few pinches||Garam masala|
Soaking the chillies in sufficient boiled water to cover for 30 mins. Blitz them to a paste using as little soaking liquid and/or water as necessary.
Grind the coriander and black cardamom seeds using a spice grinder (or pestle and mortar) then combine with the chilli paste, turmeric and yoghurt and marinate the meat in this mixture for 2 hrs or longer.
Heat the oil in a flameproof casserole, fry the cloves and cardamoms until they crackle, then add the onions and gently fry for about 10 mins until golden. Add the garlic and fry for a further minute or two.
Lift the meat from the marinade and add to the pan over a medium heat to remove the moisture then add the marinade in batches incorporating gently over a low medium heat. Simmer for about 20 mins until the meat is brown and the marinade thick.
Pour in stock to barely cover, stir in the salt and bring to the boil. Cover and cook in a 150°C oven for as long as required (1-3 hrs), stirring occasionally, until the meat is tender and the gravy has thickened.
Stir in the knob of butter and a sprinkling of garam masala just before serving.