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Venison curry
Fruit and vegetables
8
garlic
cloves, peeled and grated
thumb-sized piece root
ginger
, peeled and grated
200g/1lb 5oz
tomatoes
, roughly chopped
300g/10½oz
onions
, roughly chopped
2 tbsp ground
coriander
2 green
chillies
, finely chopped (optional)
1 tbsp chopped
fresh coriander
leaves
¼
cucumber
, peeled and diced
Tins, packets and jars
500g/1lb 2oz plain four
2 tbsp fresh mint, chopped
500g/1lb 2oz cooked white basmati
rice
, to serve
Cooking ingredients
1 tbsp sweet smoked
paprika
60g/2¼oz
tomato purée
4 tbsp
vegetable oil
2 tbsp Kashmiri
chilli powder
2 tbsp ground
turmeric
2 tsp
garam masala
1 tsp
baking powder
3 tbsp extra virgin
rapeseed oil
, plus extra for kneading
Dairy, eggs and chilled
100g/3½oz plain
yoghurt
2 tbsp Greek-style
yoghurt
100g/3½oz Greek-style
yoghurt
150ml/5fl oz
milk
400g/14oz natural
yoghurt
Meat, fish and poultry
1kg/2lb 4oz wild
venison
, diced
Other
25g/1oz ginger-garlic paste, from a jar
2 tbsp juniper seeds, crushed
2 tsp salt
Back to recipe
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