Venison Vindaloo – Aspall

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