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Seriously Good Venison


Venison Kofta – Serves 2


1 Venison Steak Mince - 350g
1 Seriously Good Curry Paste (see below)
1 Portion of Spice Blend (see below)
1 Onion
3 Tomatoes
1 Flour and Baking Powder Mix (125g self raising flour and 1 tsp baking powder)
1 Natural Yoghurt - 125g

Curry Paste (6 portions) You may as well make this much as it freezes really well

Spring Onions – 1 bunch
Fresh Coriander – 1 bunch, stalks and all
Garlic – 18 cloves
Ginger- 2 dessertspoons minced
Chillies – 3 to 6 medium dependant on taste
Lime Juice – 1 whole
Vegetable Oil – 2 tablespoons

All blended together

Spice Blend

Garam Masala – 1 dessertspoon
Chilli Powder – 1 teaspoon


Venison Kofta with Flatbreads

Place the mince in a bowl and add the spice mix
Use your hands to mix the spices through the mince
Divide into 12
Form into rugby ball shapes by squeezing them with one hand
Leave finger dents for an authentic shape
Brown over a medium heat in a litlle oil then set aside
Thinly slice the onion and fry over a medium heat with a tablespoon of oil for 10 minutes until golden
Add the curry paste and fry for another 4-6 minutes
Chop the tomatoes and add to the pan
Reduce the heat and simmer for 10-15 minutes (add a little water if necessary)
Meanwhile place the flour mix and yoghurt in a food processor and pulse until it forms a ball (you can do this in a bowl)
Transfer to a floured work surface and knead for about 5 minutes, adding more flour as you need it
Roll out into circles and put aside between sheets of greaseproof paper
Add the browned Koftas to the sauce, cover and simmer for ten minutes
Dry fry the flatbreads over a high heat, they only take about a minute each side



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