Indian Venison Recipe - Great British Chefs

Ingredients

• 4 venison steaks, each weighing 150g, cut from 1kg of saddle
• 2 tbsp of mustard oil
• 2 tbsp of ghee
• 1 large onion, sliced
• 6 garlic cloves, peeled and chopped
• 20 cloves
• 10 green cardamom pods
• 1 tbsp of coriander seeds
• 1 tsp black peppercorns
• 1 tbsp of fennel seeds
• 150g of coriander stalks, chopped
• 1 tbsp of Greek yoghurt
• 1/2 tsp salt
• 1/2 tsp red chilli powder
• 1 tbsp of corn oil, or vegetable oil
• 3 tbsp of mustard oil
• 1 tsp mustard seeds
• 1 tsp black onion seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 2 tsp fennel seeds
• 1 white onion, finely chopped
• 1/2 tsp ground turmeric
• 200g of boiled cashew paste
• 3 tbsp of Greek yoghurt
• 4 green chillies, slit lengthways
• 250ml of lamb stock, or water if preferred
• 1 tsp salt
• 1 tbsp of molasses, or jaggery
• 1 tbsp of coriander, chopped
• 50g of shiitake mushrooms
• 50g of oyster mushrooms
• 1 tbsp of rice flour
• 1 tbsp of cornflour
• 1/4 tsp carom seeds
• vegetable oil, for deep frying