Venison curry recipe
 Venison slow-cooked in fragrant herbs and spices, perfect for a casual weekend dinner with friends. 8 garlic cloves, peeled and gratedthumb-sized piece root ginger, peeled and grated100g/3½oz plain yoghurt1 tbsp sweet smoked paprika60g/2¼oz tomato purée 8 garlic cloves, peeled and grated thumb-sized piece root ginger, peeled and grated 100g/3½oz plain yoghurt 1 tbsp sweet smoked paprika 60g/2¼oz tomato purée 1kg/2lb 4oz wild venison, diced25g/1oz ginger-garlic paste, from a jar4 tbsp vegetable oil200g/1lb 5oz tomatoes, roughly chopped300g/10½oz onions, roughly chopped2 tbsp Kashmiri chilli powder 2 tbsp ground coriander 2 tbsp ground turmeric 2 tbsp juniper seeds, crushed 2 tsp garam masala 2 green chillies, finely chopped (optional)1 tbsp chopped fresh coriander leaves2 tbsp Greek-style yoghurt 1kg/2lb 4oz wild venison, diced 25g/1oz ginger-garlic paste, from a jar 4 tbsp vegetable oil 200g/1lb 5oz tomatoes, roughly chopped 300g/10½oz onions, roughly chopped 2 tbsp Kashmiri chilli powder 2 tbsp ground coriander 2 tbsp ground turmeric 2 tbsp juniper seeds, crushed 2 tsp garam masala 2 green chillies, finely chopped (optional) 1 tbsp chopped fresh coriander leaves 2 tbsp Greek-style yoghurt 100g/3½oz Greek-style yoghurt150ml/5fl oz milk2 tsp salt500g/1lb 2oz plain four1 tsp baking powder3 tbsp extra virgin rapeseed oil, plus extra for kneading 100g/3½oz Greek-style yoghurt 150ml/5fl oz milk 2 tsp salt 500g/1lb 2oz plain four 1 tsp baking powder 3 tbsp extra virgin rapeseed oil, plus extra for kneading 400g/14oz natural yoghurt¼ cucumber, peeled and diced2 tbsp fresh mint, chopped 400g/14oz natural yoghurt ¼ cucumber, peeled and diced 2 tbsp fresh mint, chopped 500g/1lb 2oz cooked white basmati rice, to serve 500g/1lb 2oz cooked white basmati rice, to serve Method To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry.Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. To make the raita, mix the ingredients together in a small bowl.Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads. To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry. Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. To make the raita, mix the ingredients together in a small bowl. To make the raita, mix the ingredients together in a small bowl. Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads. Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads.