Venison madras

Use a shop-bought curry paste for this madras, or try making it with our recipe. Using venison makes the dish extra-special, but lamb or beef work well too

  • Prep:30 mins
    Cook:3 hrs 25 mins
    Plus overnight marinating
  • Easy

Nutrition per serving

  • kcal 455
  • fat 19g
  • saturates 12g
  • carbs 18g
  • sugars 14g
  • fibre 6g
  • protein 49g
  • salt 0.7g

Ingredients

  • 1½ kg stewing venison, diced into large chunks around 3cm square
  • 8 garlic cloves, grated
  • thumb-sized piece ginger, grated
  • 100ml full-fat plain yogurt
  • 1 tbsp sweet smoked paprika
  • 60g tomato purée
  • 100g butter
  • 5 large onions, chopped
  • 8 garlic cloves, peeled and grated
  • 6 tbsp Madras spice paste, shop-bought or see our recipe
  • 600ml beef stock
  • 400g can chopped tomatoes
  • 100g creamed coconutin a block
  • 10 dried curry leaves
  • rice, sliced green chilli and natural yogurt, to serve
MPU 2

Method

  1. To make the marinade, mix all the ingredients for it with some salt in a bowl, add the venison and stir to coat, then cover and place in the fridge overnight.

  2. Heat oven to 220C/200C fan/gas 7. Spread the venison out on a baking tray lined with parchment and roast for 30-35 mins, stirring halfway through if needed, until the meat has lots of colour. If the meat is releasing too many juices, spoon some of them off halfway. Reduce the oven to 170C/150C/gas 3.

  3. While the venison is cooking, heat the butter in a large casserole dish and fry the onions for 15 mins over a medium heat until golden brown, then add the garlic and cook for a few mins more. Stir in the spice paste and fry for 5 mins, then add the stock and tomatoes and crumble in the creamed coconut along with the curry leaves. Bring to the boil, add the venison to the dish and stir to coat in the curry sauce. Season with salt, then cover and cook in the oven for 2 hrs-2 hrs 30 mins until the sauce has thickened and the meat is tender. Chill for up to three days and reheat before serving, or freeze for up to three months. Serve with fluffy rice, a dollop of yogurt and some sliced green chilli.

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