Hungry Hunter Recipes
Venison Rogan Josh Curry
In This Report
From the Kitchen
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
Feral Goats - Lamb Of The Scrub
Some of the very best meat you will eat is wild goat. Its mild in flavour and has delicious intramuscular fat. Making it comparable to store bought lamb, without the packaging and handling that occurs with mass production. Try some today! Not only are you securing free range protein, but you do the Australian bush a favour by removing a feral or two along the way.
Method
Cook the venison
- 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.
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.
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).
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.
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!
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