In­gre­di­ents

EADT Suffolk - - Chef Masterclass -

Lo­cal rape­seed oil 3 medium red onions, peeled, quar­tered and sliced 3 gar­lic cloves, peeled and chopped 1 inch root gin­ger, peeled and chopped 1 mild red chilli, de­seeded and chopped 1 star anise, 1 inch cin­na­mon stick, 3 cloves, 6 flat­tened car­damom pods, 1 tsp fen­nel seeds 2 tsp mild paprika 4 - 6 heaped tbsp ro­gan josh paste 1 tbsp tomato purée 6 large plum or vine toma­toes, cut into chunks 250ml good chicken stock, sim­mer­ing (or wa­ter) 1 kg bone­less veni­son, cut into chunks 150ml Greek yo­gurt 1 tsp garam masala Spring onions, thinly sliced di­ag­o­nally Gar­lic cloves Root gin­ger 1 mild red chilli, cut into rings and seeds dis­carded Small bunch co­rian­der leaf, shred­ded

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