Venison & Potato Curry

BY CHEF ANJULA DEVI

Ingredients for cooking Venison & Potato Curry (Serves 6-8):

  • 1 kg boned leg or shoulder of venison, cut into large chunks

For the Marinade:

  • 1 tsp fresh pulped garlic
  • 1 tsp fresh pulped ginger
  • Juice and zest of one fresh lemon
  • 2 tbs natural yogurt
  • 2 tbs good tomato paste

 Key Spices:

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 Indian bay leaf
  • 1 1 inch piece of cassia bark
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp brown mustard seeds
  • 3-4 Kashmiri chillies

Warming Spices:

  • 6 green cardamoms, lightly bashed
  • 1 black cardamom, lightly bashed
  • 1 tsp fennel seeds
  • 1 tsp dry fenugreek leaves
  • 2 cloves

Other Spices:

  • 1/4 tsp ajwain

Wet Ingredients:

  • 4 tbs vegetable oil
  • 2 medium brown/yellow onions, finely chopped
  • 200 g canned tomatoes
  • 2 tbs white wine vinegar
  • 1 tsp fresh pulped garlic
  • 1 tsp fresh pulped ginger
  • 2-3 fresh green chillies, left whole and pierced with a cocktail stick
  • 570 ml hot water
  • 6 small potatoes, peeled and cut in half (King Edwards or Maris Piper)
  • Salt flakes or rock salt to taste
  • 1 tsp grated jaggery
  • 6-8 curry leaves (optional)

Garnish:

  • Small bunch of fresh coriander including the stalks, chopped
  • One lime, cut into wedges

 

Instructions for Cooking Venison & Potato Curry: 

  • Place all the marinade ingredients into a large bowl and mix well. Add the venison and ensure you coat the meat well. Cover with cling film and refrigerate overnight.
  • Ensure you bring the venison to room temperature the following day before you make the dish.
  • Heat a pan on a low heat, add the coriander seeds, cumin seeds, and ajwain. Warm gently for 1 minute, then remove from the heat. Add to a pestle and mortar and grind coarsely. Set aside.
  • Now place a sauté pan on a medium heat, add the vegetable oil and allow to heat. Reduce the heat to low, then add the Indian bay leaf and cassia bark. Stir for 1 minute, add the chopped onions and sauté for 10 minutes.
  • Add turmeric powder, chilli powder, brown mustard seeds, Kashmiri chillies and salt to taste. Stir and continue to sauté for a further 10 minutes, then add the tomatoes, white wine vinegar, jaggery and the contents of the pestle and mortar. Stir and continue to sauté for 5 minutes, then add the garlic, ginger and green chillies.
  • Sauté until the oil begins to separate from the onions and tomatoes after about another 10 minutes, then add the venison and turn the heat to medium.
  • Cook for 10 minutes, add the water, bring to the boil and then immediately reduce to a simmer.
  • Place a lid on the pan and cook for 45 minutes.
  • Lift the lid, add the potatoes, stir and place the lid back on the pan. Cook for a further 20 minutes.
  • In the meantime place a small pan on a low heat, allow to warm and add the warming spices. Heat for 1 minute, remove from the heat and add to the venison along with the curry leaves.
  • Stir, place the lid back on the pan and cook for the last 15 minutes or until the meat and potatoes are tender.
  • Remove from the heat, add the chopped coriander and lime wedges. Stir well and serve with rice.
  • Remember to count the cardamoms and cloves in and then count them out again before serving.

Chef Anjula Devi is a Country Squire Magazine Guest Writer. Her recipes can be found here at her website.  

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