Deer chop curry | Fieldsports Journal

Ingredients

• For the roasted curry powder
• 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
• For the curry
• 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
• A few sprigs of coriander, roughly chopped to finish