Fallow Deer Rogan Josh

Ingredients

• 800 g diced Fallow Deer wild venison, cut into 3 cm pieces
• 25 ml rapeseed oil
• 250 g onions, finely sliced
• 3 garlic cloves, finely grated
• 25 g fresh ginger, finely grated
• 1 cinnamon stick
• 4 cardamom pods, lightly cracked
• 2 tsp ground coriander
• 2 tsp mild Kashmiri chilli powder
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 400 g tinned chopped tomatoes
• 400 ml water
• 100 g plain full-fat yoghurt
• 1 tsp garam masala
• 250 g dried basmati rice
• 10 g fresh coriander, chopped
• 2 g fine salt, or to taste

Method

1. 1

   Heat half the oil in a heavy, lidded pan. Brown the venison in batches for about 8 minutes in total, then lift it out. Keep raw-meat utensils separate from clean serving utensils.

2. 2

   Add the remaining oil and the onions. Cook over a medium-low heat for 12 minutes until softened and golden. Add the garlic, ginger, cinnamon and cardamom and stir for 1 minute.

3. 3

   Add the ground coriander, chilli powder, cumin and turmeric with 30 ml of the water. Stir for 1 minute, then add the tomatoes, remaining water and salt.

4. 4

   Return the venison with its juices and bring to a gentle simmer. Cover and cook over a low heat for about 2½ hours, stirring occasionally, until the meat yields easily to a fork. Add hot water if needed to prevent sticking.

5. 5

   Remove the cinnamon and cardamom pods. Whisk a spoonful of hot sauce into the yoghurt, then stir the yoghurt into the pan with the garam masala. Heat gently for 5 minutes.

6. 6

   Check several large meat pieces with a clean food thermometer: they must be piping hot and at least 70°C for 2 minutes. Continue cooking if the meat is not yet tender.

7. 7

   During the final 15–20 minutes, cook the rice according to its packet instructions. Serve the curry with the rice and fresh coriander.