Ingredients:
- 500g venison (cut into chunks)
- Yogurt – 1/2 cup
- Brown onions – 2 large (finely sliced)
- Garlic – 4 cloves (minced)
- Ginger – 1-inch piece (grated)
- Tomatoes – 2 large (chopped)
- Ground turmeric – 1/2 tsp
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Ground cinnamon – 1/2 tsp
- Ground cardamom – 4 pods (crushed)
- Ground cloves – 4
- Red chili powder – 1 tsp (adjust to your spice preference)
- Bay leaves – 2
- Vegetable oil – 2 tbsp
- Salt – to taste
- Water – 1-1.5 cups
- Fresh coriander – for garnish
Instructions:
1. Cook the lamb:
- Add 1tbs to a hot plate, pan or skillet.
- Add the venison chunks.
- Cook for 5-7 minutes, allowing the lamb to brown and form a crust.
2. Cook the onion, garlic and aromatics:
- In a large pan, heat the remaining oil over medium heat.
- Add the bay leaves and whole spices (cardamom and cloves), and cook for a few seconds until fragrant.
- Add the onions and cook until they are golden brown and caramelised (around 10 minutes).
- Stir occasionally to prevent burning.
- Add the minced garlic and grated ginger, and cook for 2 minutes until the raw smell disappears.
3. Add the tomatoes and spices:
- Add the chopped tomatoes, turmeric, cinnamon, cumin, coriander and chili powder.
- Cook this mixture, stirring frequently, until the tomatoes soften and release their juices (about 5 minutes).
4. Add water and the remaining ingredients and simmer:
- mix the yogurt with 1 tsp of ground cumin, 1 tsp of ground coriander, a pinch of salt, and 1/2 tsp of turmeric. Add to the cooked venison pieces and stir.
- Pour in about 1 to 1.5 cups of water (depending on how saucy you like your curry) and bring to a boil.
- Once it boils, reduce the heat and simmer.
- Keep covered stirring occasionally for 1 to 1.5 hours until the venison is tender.
- If at home, you can also cook it in a pressure cooker for 20-25 minutes if you're short on time.
5. Final touches:
- Once the lamb is tender, adjust the seasoning with salt to taste. Garnish with freshly chopped coriander leaves.
- Serve the Rogan Josh with steamed rice or naan, and enjoy!
