Venison Curry Recipe - Great British Chefs

Step 1

In a heavy-based pan, heat the oil until hot and add the cinnamon, black cardamom, star anise, black peppercorn and dried red chilli. Stir until oil is fragrant, for about 30 seconds

Step 2

Add the red onion and cook until light brown in colour for about 4–5 minutes, stirring constantly. Add the garlic and cook for 2 minutes until the raw smell of garlic leaves the pan

Step 3

Add the plum tomatoes and cook until half-soft, for approximately 3 minutes. Add the salt, turmeric and beetroot juice and stir

Step 4

Increase the heat to high and add the venison. Brown the meat for approximately a minute on each side until well-coloured, then add the raw beetroot, stir and cook for 2 minutes

Step 5

Add 125ml of the beetroot juice, stir and cook until the juice heats through and bubbles

Step 6

Turn heat to low, cover the pan and cook on low heat for 50–60 minutes, checking occasionally to make sure the liquid hasn't all evaporated. If needed, add a few more splashes of the beetroot juice

Step 7

After this time, the venison should be tender and the sauce should be thick and vibrant. Add 2 tablespoons of beetroot juice to loosen the sauce and heat through

Step 8

To serve, garnish with chopped coriander leaves and/or 1 tsp ginger julienne and a squeeze of lemon juice to finish. Serve with an accompaniment of plain boiled basmati rice or naan bread