Dark spiced venison beetroot curry

by Sumayya Usmani

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Ingredients

Fresh Meat

350g of venison shoulder, cut into bite-sized chunks

Spices & Dried Herbs

Store Cupboard

Fruit & Vegetables

1 red onion, medium, cut into half moons
2 garlic cloves, finely grated
225g of plum tomatoes, halved
230ml of beetroot juice
2 raw beetroots, medium, peeled and roughly blended in a food processor
1/4 lemon, juiced

Salad & Fresh Herbs

1 tbsp of chopped coriander, and/or 1 tsp ginger cut into julienne to garnish

Oils & Vinegars

3 tbsp of corn oil, or sunflower oil