Rajasthani-spiced venison curry

Rajasthani-spiced venison curry

Anjum's Quick & Easy Indian
Lisa Linder

Quick to cook, this is meant to be a spicy dish, and can also be made with lamb. If you want to make it when you have time to spare, buy a cut of stewing venison and cook for longer until tender for a fuller flavour. Serve with a raita and Indian breads.


Quantity Ingredient
3-4 dried chillies
or 1/2-1 teaspoon chilli powder
4 tablespoons vegetable oil, or ghee, or a mixture
500g venison steak, cut into 2.5 cm cubes
1 onion, sliced
30g root ginger, grated, (peeled weight)
6 fat garlic cloves
150ml plain yogurt
1/4 teaspoon ground cloves
or 6 whole cloves
3 teaspoons ground coriander
1/2 teaspoon ground cumin
1 teaspoon garam masala
freshly ground black pepper
200ml chicken stock
lemon juice, to taste (optional)
large handful coriander leaves, chopped
shop-bought crispy fried shallots


  1. Soak the chillies (if using) for 30 minutes in hot water, then drain.
  2. Heat the oil in a non-stick pan and sear the meat on all sides. Place in a bowl. Cook the onion over a medium-high heat until golden brown on the edges.
  3. Blend the ginger, garlic and dried chillies, if using, with water until smooth. Add to the pan and cook until the garlic smells cooked.
  4. Add the yogurt and ground spices (including the chilli powder, if you didn’t use dried chillies) and stir until it comes to a boil; the masala will reduce to a thick paste and release oil into the pan. At this point, add a little water. Return the venison with its juices, season and coat in the masala. Add the stock. Bring to a boil while stirring, then reduce the heat and simmer gently for four or five minutes for a slightly pink interior. Taste and adjust the seasoning, adding lemon juice, if you like. Add the coriander and serve sprinkled with crispy shallots, if using.
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