Venison rogan josh
Please excuse the awful quality of the photo here. I have been in such a rush today. But I didn’t want to let tonight’s supper pass me by – I wanted to share this excellent recipe with you.
Rogan Josh is a delicious rich, tomato based curry. It’s so rich and warming, but this version is very healthy; low in fat and full of flavour.
Make it with lamb or beef, whatever you prefer, but we really like venison. We are able to buy great diced venison for just £10 a kilo at our local butchers in both Dorset and North Wiltshire. Venison is a very nutritious meat, being very lean and high in protein. When slow cooked in a curry, I don’t think it’s too dissimilar from lamb – and certainly a lot cheaper. Why not give it a go and see what you think?
Venison Rogan Josh
Serves 4
Ingredients:
500g diced venison
1 large white onion, thinly sliced
2 cloves garlic, finely chopped
1 red chilli, finely chopped
1 tsp peeled and finely grated fresh ginger
1 tsp cumin seeds
Pinch turmeric
1 tsp ground coriander
1 tsp cinnamon
8 cardamom pods
1 x 400g tin good quality Italian tinned plum tomatoes
Some water
Salt and pepper
100g natural yoghurt
Method:
1) Brown the venison using a little olive oil. Add the onions, garlic, ginger and chilli and cook over a lower heat until they soften.
2) Add the spices, stir well, add the tomatoes and some water – I fill the tomato can half full with water and pour in.
3) Season and allow to cook for 60 minutes until the venison is very tender. Stir in the yoghurt and serve with rice.
Great recipe, keen to try it. I really want to eat more venison this year – it’s as free range as you can get, healthy and good value, as you say.
Thanks Andrea – absolutely! I hope you enjoy the recipe – if you do make it do let me know how you get on!
I cannot think of a better dish to eat at this time of year. I adore curries and I must go to my lovely local butcher and but some venison to try this out. I may go tomorrow as the snow is heading this way from 9am tomorrow apparently xx
Thank you Laura – do let me know what you think if you do make it! Hopefully you’re not snowed in by now – we practically are here! x
Amazing! Was worried that an hour wouldn’t be long enough to get the meat tender but it turned out delicious. I accidentally picked up the fennel seeds though and not the cumin…
Lovely!
Hi Charlotte, I cooked this curry to the point of adding the spices and tomatoes I then let it cool and refrigerated for 24 hours the next day I brought to a light boil then simmered for 60 mins …..yummmmm the extra 24 hours really let the meat marinate so great I made it twice. Thanks so much .
Geoff (New Zealand)
How lovely Geoff, thank you very much for this, that’s so lovely to hear. I have done the same and it is so delicious. I hope you enjoy this recipe again and again. Best wishes, Charlotte