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Venison and pork belly curry
Fruit and vegetables
1 tbsp
lemon juice
1 large
onion
, finely chopped
10cm/4in piece fresh root
ginger
, peeled and grated
8
garlic
cloves, grated
1 tbsp chopped
fresh coriander
leaves, to garnish
1 large
onion
, chopped
2
garlic
cloves, crushed
1 tbsp chopped
fresh coriander
leaves, to garnish
Tins, packets and jars
1/2 x 400g tin
chopped tomatoes
300g/10½oz
basmati rice
, rinsed and soaked for 30 minutes then drained
500ml/18fl oz
chicken stock
Cooking ingredients
1 tsp ground
turmeric
1 tsp red
chilli powder
1 tsp
salt
2 tbsp
vegetable oil
6
black cardamom
pods, lightly crushed
1
cinnamon
stick (about 5–7.5cm/2–3in)
4
cloves
2 tsp
cumin
seeds
2 tsp
garam masala
½ tsp ground
turmeric
1 tsp red
chilli powder
, or to taste
1 tsp
smoked paprika
salt
2 tbsp
vegetable oil
1 tsp
cumin
seeds
4 green
cardamom
pods
1
cinnamon
stick (about 5cm/2in)
1
bay leaf
salt
Dairy, eggs and chilled
2 tbsp plain
yoghurt
125g/4½oz unsalted
butter
, cut into cubes
Meat, fish and poultry
500g/1lb 2oz
venison
, cut into bite-sized pieces
250g/9oz
pork belly
, cut into small chunks
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