Deer chop curry

Name: Deer chop curry
Ingredients: 5 tbsp fenugreek seeds; 5 tbsp fennel seeds; 5 tbsp fenugreek leaves; 5 tbsp cumin seeds; 5 tsp ground cinnamon; 5 tbsp dried chilli; 3 tbsp caraway seeds; 3 tbsp nigella seeds; 5 tbsp turmeric; 30 cloves; 5 tbsp ground coriander; 5 tbsp mustard seeds; 3 tbsp podded cardamon seeds; 5 tbsp ground cumin; 3 deer chops or cutlets per portion; 500g natural yoghurt; 10 medium red onions, peeled, halved and finely chopped; 15 medium cloves of garlic, peeled and crushed; 120g of root ginger, scraped and finely grated; A couple good pinches of saffron; 40-50 curry leaves; 250g ghee; 2 tbls fenugreek seeds; 3 tbls cumin seeds; 2 tbls podded cardamom seeds; 5 black cardamoms; 10 tbsp roasted curry powder (see above); 5 tbsp tomato purée; 3-4 litres lamb or beef stock,; 5 dried red chillies

fieldsports-journal.com

Mark Hix shares his deer chop curry with us.

View full recipe on fieldsports-journal.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.

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