Method

EADT Suffolk - - Chef Masterclass -

1 sauté the onions in an oiled pan stir­ring over a medium heat for a few min­utes 2 add the gar­lic, gin­ger and chilli and stir-fry for an­other two min­utes. Next add the whole spices and paprika be­fore cook­ing for a few more min­utes

3 turn up the heat and stir in the tomato purée and curry paste 4 fold in the toma­toes and bring to a good sim­mer with 250ml of stock, then turn down low

5 quickly brown the veni­son on all sides in an oiled fry­ing pan over a very high heat 6 add to the sauce in­gre­di­ents in the other pan. Sim­mer un­til ten­der, just bub­bling, cov­ered, for ap­prox. 45 min­utes

7 fold in the yo­ghurt and the garam masala, re­turn to a gen­tle sim­mer and sea­son to taste1 turn up the heat and stir in the tomato purée and curry paste 8 for the op­tional condi­ment, heat up an oiled fry­ing pan on a high heat and stir-fry the spring onions, gar­lic, gin­ger and chilli for a few min­utes. Re­move from the hob and fold through the co­rian­der 9 serve the curry, topped with the spicy condi­ment

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.