Venison in Anardana - James Martin Chef

Name: Venison in Anardana - James Martin Chef
Ingredients: 30ml ghee or sunflower oil; 10 garlic cloves grated; 250g red onions grated; 2tsp red chilli powder; 150g tomatoes grated (cut into half and grated seed side and throw away the skin once grated); 1of salt; 2tsp coriander powder; 1tsp cumin powder; 1tsp ground turmeric; 3tsp of anardana powder; 1tsp brown sugar; 500g of leg of venison diced; 700lt of hot water; Long grain rice drizzled with ghee and toasted cumin seeds

www.jamesmartinchef.co.uk

This Venison in Anardana recipe from Romy Gill is comforting and warming. It's a perfect autumn/winter meal that will warm your body and soul.

View Original

Share this recipe:

Ingredients

30ml ghee or sunflower oil
10 garlic cloves grated
250g red onions grated
2tsp red chilli powder
150g tomatoes grated (cut into half and grated seed side and throw away the skin once grated)
1of salt
2tsp coriander powder
1tsp cumin powder
1tsp ground turmeric
3tsp of anardana powder
1tsp brown sugar
500g of leg of venison diced
700lt of hot water
Long grain rice drizzled with ghee and toasted cumin seeds