Please excuse the awful quality of the photo here. I have been in such a rush today. But I didn’t want to let tonight’s supper pass me by – I wanted to share this excellent recipe with you.
Rogan Josh is a delicious rich, tomato based curry. It’s so rich and warming, but this version is very healthy; low in fat and full of flavour.
Make it with lamb or beef, whatever you prefer, but we really like venison. We are able to buy great diced venison for just £10 a kilo at our local butchers in both Dorset and North Wiltshire. Venison is a very nutritious meat, being very lean and high in protein. When slow cooked in a curry, I don’t think it’s too dissimilar from lamb – and certainly a lot cheaper. Why not give it a go and see what you think?
Venison Rogan Josh
500g diced venison
1 large white onion, thinly sliced
2 cloves garlic, finely chopped
1 red chilli, finely chopped
1 tsp peeled and finely grated fresh ginger
1 tsp cumin seeds
1 tsp ground coriander
1 tsp cinnamon
8 cardamom pods
1 x 400g tin good quality Italian tinned plum tomatoes
Salt and pepper
100g natural yoghurt
1) Brown the venison using a little olive oil. Add the onions, garlic, ginger and chilli and cook over a lower heat until they soften.
2) Add the spices, stir well, add the tomatoes and some water – I fill the tomato can half full with water and pour in.
3) Season and allow to cook for 60 minutes until the venison is very tender. Stir in the yoghurt and serve with rice.