Our Himalayan Venison Curry Recipe | Eagle Brae

Ingredients

• Boneless diced venison (600g of shoulder, loin or haunch)
• Tomatoes (8 pcs, chopped finely)
• Onion (1 large, chopped finely)
• Garlic (6 cloves, crushed)
• Chilli (2 hot finger chillies, chopped finely)
• Ginger (half a thumb’s worth, chopped very finely)
• Venison Stock (half litre, any other red meat stock would do)
• Cumin (half tbsp)
• Turmeric (2 tsp)
• Coriander seeds (half tbsp)
• Mustard seeds (1 tsp)
• Kalonji (half tsp)
• Cassia bark (1 pc, approx 6 inches)
• Fenugreek (1 tsp)
• Garam Masala (2 tsp)
• Olive Oil (3 tbsp)
• Salt (to taste)
• Black Pepper (half tsp)
• Plain yogurt (100g)