Venison Curry Recipe - Great British Chefs

Ingredients

• 350g of venison shoulder, cut into bite-sized chunks
• cinnamon stick, 2.5cm in length
• 2 black cardamom pods
• 1 star anise
• 2 dried red chillies
• 11 black peppercorns
• 1 red onion, medium, cut into half moons
• 2 garlic cloves, finely grated
• 225g of plum tomatoes, halved
• 230ml of beetroot juice
• 1/2 tsp turmeric
• 2 raw beetroots, medium, peeled and roughly blended in a food processor
• 1 tbsp of chopped coriander, and/or 1 tsp ginger cut into julienne to garnish
• 1/4 lemon, juiced
• 3 tbsp of corn oil, or sunflower oil
• salt