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

Method

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.
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.
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.