Ingredients:
1kg diced venison shoulder, or leg
150g of plain yoghurt
4 tsp coriander seeds
1 tbsp cumin seeds
1 1/2 tsp black cumin
1 1/2 tsp black peppercorns
5 green cardamom pods
1 black cardamom pod
1 cinnamon stick, small
4 cloves
1 Indian bay lead
250g onion. finely sliced
2 tbsp ginger, chopped
4 green chillies, deseeded and chopped
10g green peppercorns
100g single cream
1 tsp fennel powder
50g ghee
salt
For Parathas:
260g wholemeal flour, plus extra for dusting
1 tsp carom seeds
1 tbsp of coriander leaves, chopped
2 tbsp of ghee, plus extra for brushing
whole milk, or water, lukewarm (as needed)
salt
For Garnish:
4 green chillies, halved lengthways
4 tbsp of coriander, chopped
chilli, oil for drizzling
4 tbsp of fried onions
Directions:
Place the coriander seeds, cumin seeds and black peppercorns in a dry frying pan and toast for a minute or two until fragrant. Transfer to a pestle and mortar or spice grinder and blitz or pound into a powder. Mix into the yoghurt with a good pinch of salt, then use this to marinate the chunks of venison. Set aside for 1 hour.
Meanwhile, add the ghee to a large saucepan over over a medium heat. Add the cardamom pods, cinnamon, cloves and bay leaf. Sauté until they begin to crackle and splutter, then add the sliced onion and fry until it begins to turn golden brown (about 10 minutes).
Add the ginger and green chillies, fry for a further minute until aromatic then remove from the heat and allow to cool. Transfer the contents of the pan to a blender and blitz for a few minutes until smooth, then place back in the pan and over a medium heat once more.
By now, the venison should have been marinating for at least and hour. Add the green peppercorns to the curry sauce and cook for a few minutes, then add in the lamb (along with its marinade). Stir for 30 seconds, then add around 750ml water. Bring to a boil, then reduce to a simmer and leave to cook uncovered until the sauce is thickened and the venison is tender.
If unable to find venison, Chef Rohit advises that is can be substituted with beef or chicken. Take a look at our Parson's Nose meat to get the best quality meat possible for this delicious dish!
