Kachi mirch ka gosht – venison and green peppercorn curry with parathas

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