Venison Vindaloo

Name: Venison Vindaloo
Ingredients: 14 cardamom pods; 1 heaped tbsp cumin seeds; 1 heaped tbsp coriander seeds; 1 tsp black peppercorns; ½-1 tbsp chilli powder; ½ tsp ground turmeric; ½ tsp ground cinnamon; 10 cloves; 200ml Aspall Cyder Vinegar; 1 kg venison, cut into 2-3cm chunks; 8 tbsp rapeseed oil; 750 g onions (about 6 medium onions); 12 garlic cloves; 2 large thumbs of ginger; 2 red chillies; Small handful dried curry leaves (approx 30 leaves); 4 tsp flakey sea salt; 3 tbsp tamarind pulp; 2 tbsp light brown sugar; 2 tbsp mustard seeds, either black or yellow; 2 cups water; 2 tins chopped tomatoes

www.aspall.co.uk

If you adore tangy, lively, punchy flavours then this curry recipe is for you. It’s packed with vinegar, onions, and sweet spices rather than off-the-richter scale heat from chilli alone.

View full recipe on www.aspall.co.uk

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 www.aspall.co.uk.

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