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Ingredient
Venison Korma
Introduce
Ingredient
2 tablespoon
coriander seeds
2 teaspoon
cumin seeds
2 tablespoon
coriander ground
2 teaspoons
turmeric ground
2 teaspoon
salt
8 cups
cubed venison or 3 pounds
1 cup
ground almonds
1/2 cup
ghee
2 teaspoon
crushed red pepper
4 teaspoon
fresh ginger grated
4 tablespoon
Garam masala
15 oz
can diced tomatoes
2 tablespoon
beef bouillon paste
2 cups
Greek yogurt
Cooking instructions
* Step 1
Toast whole spices in dry frying pan until fragrant. Crush or grind and mix with ground spices and salt.
* Step 2
In half of ghee, brown half spice mix and venison cubes. Remove to a plate
* Step 3
In same pan using other half of ghee cook onions garlic ginger Garam masala crushed red pepper. Cook until onions are starting to carmelize then add remainder of spice mix. Add diced tomatoes and beef bouillon.
* Step 4
Return venison to pan. Add small amount of water if necessary to simmer all meat in onion sauce. Simmer for 3 hours stirring every 15 minutes or so.
* Step 5
Before serving stir in yogurt until smooth.
* Step 6
Serve over basmati rice and garnish with cilantro if desired.
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