2 cardamom pods
1 bay leaf
½ inch long cinnamon stick
Venison mince — 500 grams
2 onions — thinly sliced
2 green chillies — slit (optional)
2 tomatoes roughly chopped or a can of chopped tomatoes
2 tsp ginger garlic paste
¼ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp red chilli powder (adjust as per taste)
Salt to taste
2 tbsp coriander leaves
• Add 3 tablespoons of oil to a pan, let it heat and add all the spices — cardamom, cinnamon and bay leaf along with onions and green chillies.
• Saute them till the onions turn golden brown.
• Add 2 tsp of ginger garlic paste. Cook them for two minutes.
• Add the chopped tomatoes to the pan and stir and cook it for five minutes.
• At this stage add turmeric powder, cumin powder, red chilli powder and salt. Give it a good stir and add ½ cup of water to the mixture.
• Once the mixture is completely cooked through and the tomatoes mashed, add the venison mince. Stir the contents for 5 more minutes. Cover the pan with a lid and let it cook for 10 minutes on medium heat.
• Add another cup of water and close the lid. Let it cook on medium heat for 10 more minutes. Make sure to stir the contents at regular intervals to prevent the curry from sticking to the pan.
• Finally, add 1 tsp Garam masala and chopped coriander leaves to the cooked curry and mix it well.
• Your delicious venison mince curry is ready to be served with hot steamed rice or naan breads. Don’t forget to grab a bottle of beer before you taste the first bit of the curry.
