Venison madras - Good Food Middle East
Roast venison until caramelized, then slow-cook in a rich curry sauce with onions, spices, and coconut for 2-2.5 hours. Perfect for freezing or chilling. Serve with rice and yogurt.
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.bbcgoodfoodme.com.
Ingredients
- 1½ kg stewing venison, diced into large chunks around 3cm square
- 8 garlic cloves, grated
- thumb-sized piece ginger, grated
- 100ml full-fat plain yogurt
- 1 tbsp sweet smoked paprika
- 60g tomato purée
- 100g butter
- 5 large onions, chopped
- 8 garlic cloves, peeled and grated
- 6 tbsp Madras spice paste, shop-bought or see our recipe
- 600ml beef stock
- 400g can chopped tomatoes
- 100g creamed coconutin a block
- 10 dried curry leaves
- rice, sliced green chilli and natural yogurt, to serve
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