Ingredients
Servings
- 400 g venison denver leg, diced
- 0.5 onion
- 2 Tbsp tandoori spice mix
- 2 tomatoes, finely diced
- 100 ml coconut milk
Recommended garnish
coriander, finely chopped
spring onion, finely chopped
mint, finely chopped
juice of lime
toasted peanuts, chopped
fried onions
Servings
- 400 g venison denver leg, diced
- 0.5 onion
- 2 Tbsp tandoori spice mix
- 2 tomatoes, finely diced
- 100 ml coconut milk
Recommended garnish
coriander, finely chopped
spring onion, finely chopped
mint, finely chopped
juice of lime
toasted peanuts, chopped
fried onions
Curry
Chop the diced venison into thin strips and rub the venison with the tandoori mix.
In a frying pan sweat off the onions on a low heat. Turn up the heat and add the venison searing on all sides.
Toss with the diced tomatoes, fry off briefly and tip into a bowl.
Add the coconut milk to the pan. Allow to cook and reduce until the sauce thickens. Once thickened, reintroduce the venison and serve quickly.
Naan bread
Prepare your favourite naan bread, or try our recipe >>
Garnish
Combine all ingredients.
To serve
Pour the venison over your favourite naan bread, served hot and then garnish.
