Venison Rogan Josh Curry

preparation 30 minutes, plus marinating time
cook time 2 hours, 30 minutes
Serves 4

Rogan josh curry is usually made with lamb or mutton, but this slow-cooked venison version simply has to be tried. Cook it on a day when you have a lot of time as the meat really does need to cook a good long while

Recipe taken from The Curry Guy Light by Dan Toombs (Quadrille, £15) Photography © Kris Kirkham

Ingredients Method

150g fat-free Greek yoghurt
3 generous tbsp ground almonds
3 tbsp garlic and ginger paste
A pinch of saffron (about 10 threads)
600g lean venison meat
Seeds from 10 green cardamom pods
1 cinnamon stick
1 star anise
2 blades of mace
2 tbsp cumin seeds
3 tbs coriander seeds
1 tbsp black peppercorns
1⁄2 tsp ground turmeric
2 tbsps rapeseed oil
3 medium onions, finely chopped
1 tbsp sweet or hot paprika (you decide)
2 tbsps tomato purée
Salt, to taste
Coriander and chilli raita, to serve (optional)

Whisk the yoghurt, ground almonds, 1 tablespoon of the garlic and ginger paste, and the saffron together in a large bowl. Cut the venison into small, bite-sized pieces and stir it into the marinade so that the meat is coated all over. Leave to marinate in the fridge for at least 2 hours, though overnight or up to three days is even better.

When ready to cook, toast the whole spices in a dry frying pan until fragrant and warm to the touch but not smoking. Transfer to a plate to cool and grind to a fine powder. Stir in the ground turmeric and set aside.

Heat the oil in a large saucepan or wok and fry the onions for about 5 minutes until translucent and lightly browned. Stir in the meat to brown it. If the onions and meat appear to be sticking to the pan, add 1–2 tablespoons of water, but don't be tempted to add more: you want to sear the meat but not boil it yet. Stir in the remaining garlic and ginger paste.

Add the paprika, ground spice blend, tomato purée and about 500ml of water. Simmer for about 2 hours or longer if necessary. You will know when the curry is ready because the meat will be fall-apart gorgeous! Season with salt before serving and top with homemade coriander and chilli raita if you like.