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Sumayya Usmani serves up a superb venison curry recipe perfect for chilly winter nights, made with rich venison shoulder and infused with beetroot and apple juice for a beautifully rich finish.
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
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
3
Add the plum tomatoes and cook until half-soft, for approximately 3 minutes. Add the salt, turmeric and beetroot juice and stir
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
5
Add 125ml of the beetroot juice, stir and cook until the juice heats through and bubbles
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
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
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