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 … Continue reading Venison & Potato Curry