Dark spiced venison beetroot curry

2
1 hour 30 minutes

Ingredients

  • 350g of venison shoulder, cut into bite-sized chunks
  • cinnamon stick, 2.5cm in length
  • 2 black cardamom pods
  • 1 star anise
  • 2 dried red chillies
  • 11 black peppercorns
  • 1 red onion, medium, cut into half moons
  • 2 garlic cloves, finely grated
  • 225g of plum tomatoes, halved
  • 230ml of beetroot juice
  • 1/2 tsp turmeric
  • 2 raw beetroots, medium, peeled and roughly blended in a food processor
  • 1 tbsp of chopped coriander, and/or 1 tsp ginger cut into julienne to garnish
  • 1/4 lemon, juiced
  • 3 tbsp of corn oil, or sunflower oil
  • salt

Method

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
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