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
cinnamon stick, 2.5cm in length
2 black cardamom pods
1 star anise
2 dried red chillies
1/2 tsp turmeric
Store Cupboard
11 black peppercorns
salt
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