Page title and description

Venison Rogan Josh
Meat mains
Venison Rogan Josh
Ingredients
- 350/500g diced venison
- 4 tbsp plain yoghurt, plus extra to serve
- 1½ tsp ground cumin
- 1 large onion, chopped
- 4 tbsp olive oil
- 2cm fresh ginger, finely chopped
- 3 garlic cloves, finely chopped or crushed
- 2cm stick cinnamon
- 4 green cardamom pods
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp hot smoked paprika
- 1 tin chopped tomatoes
Method
Prep time:
10 min
PT10M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Put the meat in a bowl with the yogurt and ½ teaspoon of the cumin. In a heavy casserole, fry the onion, ginger, garlic, cinnamon and cardamom pods in the oil over a medium heat, until the onions are translucent. -
Step 2
Add the ground spices (including rest of the cumin) and mix. Cook for about 4 minutes to allow the spices to infuse into the onions. Add the tomatoes and a little water if the mixture feels dry. -
Step 3
Next add the meat, yogurt and cumin mix. Gently cook on the hob on a medium heat for 40 minutes. Make sure the mix doesn't dry out by topping up with a little water as needed. Keep cooking, uncovered, to thicken the sauce – the lower the heat and longer the cooking time, the richer the sauce will become; overnight in a slow cooker is best.