VENISON WITH MANGO CURRY
700g (1½ lb) boned shoulder of venison cut into 2 inch cubes
4 tablespoons olive oil
1 large onion, finely chopped
2.5cm (1 inch) cube root ginger, peeled and grated
4-5 large cloves garlic, crushed
1 teaspoon ground turmeric
2 teaspoons ground cumin
½ - 1 teaspoon chilli powder
50g (2 oz) thick set plain yogurt
2 firm, ripe tomatoes, skinned and chopped
125g (4 oz) dried mango
1 teaspoon salt, or to taste
2 tablespoons coriander
1½ teaspoons lime juice
½ teaspoon garam masala
In a heavy saucepan heat the oil over a medium-high heat. Fry the onion for 3 to 4 minutes, stirring constantly, add the ginger and garlic and continue frying for another 3-4 minutes. Add the turmeric, cumin and chilli powder and stir-fry for 30 seconds. Then add 3 tablespoons of water and stir fry until the water has evaporated. Repeat this process twice more.
Add the meat and reduce the heat to low. In a small bowl, whisk the yogurt and add it to the meat, mixing thoroughly. Cover the pan and cook for 40-45 minutes.
Add the tomatoes, mango and salt and simmer, uncovered for 10-12 minutes. Increase the heat to medium-high and stir-fry for 2-3 minutes. Mix in the coriander, lime juice and garam masala, remove from the heat and serve with any Indian bread or rice.