Kachi mirch ka gosht – venison and green peppercorn curry with parathas
by Rohit Ghai
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Ingredients
Game
1kg diced venison shoulder, or leg
Dairy
150g of plain yoghurt
100g of single cream
50g of ghee
2 tbsp of ghee, plus extra for brushing
whole milk, or water, lukewarm (as needed)
Salad & Fresh Herbs
4 tsp coriander seeds
1 Indian bay leaf
1 tbsp of coriander leaves, chopped
4 tbsp of coriander, chopped
Spices & Dried Herbs
1 tbsp of cumin seeds
1 1/2 tsp black cumin
5 green cardamom pods
1 black cardamom pod
1 cinnamon stick, small
4 cloves
2 tbsp of ginger, chopped
4 green chillies, deseeded and chopped
1 tsp fennel powder
1 tsp carom seeds
4 green chillies, halved lengthways
Store Cupboard
1 1/2 tsp black peppercorns
10g of green peppercorns
salt
260g of wholemeal flour, plus extra for dusting
salt
Fruit & Vegetables
250g of onion, finely sliced
4 tbsp of fried onions
Oils & Vinegars
chilli oil, for drizzling