( SERVES 6 )
Its my mothers Venison curry dish that is loved by everybody who've ever tasted it.
- Chop the meat into cube size,, around 2 inch in size. Wash in warm water, drain the water and add vinegar and let it rest for atleast an hour. Rewash in normal water and drain it well to make sure the vinegar is washed out.
- Preheat a reasonable size pot, nonstick if you have one and ease to be able to stir the curry well.
- Add olive oil in the pot, one the oil is hot enough, add sliced onion (doesn't matter shape and size) and stirr well until it turn to translucent brown.
- add ginger and garlic, and let it cook together with the onion. be sure not to burn it.
- once you are happy with the colour and the paste is getting dry, add couple of tablespoon of water and then add cumin powder, garam masala and turmeric powder & chilli powder or chopped (optional). stir well until you are happy with the paste
- Add the meat into the steaming hot paste and stir well. If you sense the paste is too dry, you can add a little bit of water. Only just...nothing too much
- Stir well, cover the pot and let the curry cook on medium heat for 10 mins
- Stir again and if you thing the curry is too dry add half cup of water and cook again for another 10 mins on medium heat
- add chopped tomatoes into the curry and let is cook covered again for another 5-10mins. Just be sure not to burn
- take a piece of meat out of the pot and check if it tender, we don't want chewy meat. If you need more cooking, please do so but don't cook too dry otherwise you'll burn the curry.
- Add 2-3 cups of water and let it cook again for 10-15 mins at low heat
- add chopped coriander leaves once the dish is cooked and serve hot with Basmati rice