“Translated as ‘double onions’, dark and savoury dopiaza is brilliant when made with venison – as is rogan josh. We’ve used neck fillet here, but diced shoulder is also great for slow-cooking. ”
2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
1 tablespoon cardamom pods
4 cloves of garlic
5cm piece of ginger
1 kg venison neck fillet
4 heaped tablespoons natural yoghurt, plus extra to serve
4 fresh chillies
ghee or butter
3 ripe tomatoes
1 bunch of fresh coriander
- Toast the cumin, coriander and peppercorns in a dry pan, then leave to cool for 5 minutes.
- Crush the cardamom pods in a pestle and mortar, shake out the seeds and pick out the pods. Add the toasted spices and crush with a good pinch of sea salt.
- Transfer to a large bowl. Peel and finely grate in the garlic and ginger.
- Cut the venison into 2cm to 4cm pieces, then add to the spices with the yoghurt. Mix everything together to coat, cover and leave to marinate.
- Peel and finely slice 6 onions, and roughly slice the other 3. Finely chop the chillies.
- Heat a little ghee or butter in a large saucepan on a medium-low heat and sauté the thick onion slices with the garam masala for 10 minutes, or until softened but not coloured. Spoon onto a plate and set aside.
- Add a little more ghee to the pan, add the chilli and the remaining onions; cook for 5 minutes until softened.
- Add the venison, with all the marinade from the bowl, and turn the heat up to high. Fry for 5 minutes.
- Chop and add the tomatoes, reduce the heat to low, cover and cook for around 4 hours, stirring occasionally. After 2 to 3 hours, stir in the reserved onions and cook for another hour or so with the lid off, stirring occasionally.
- To finish, pick and stir through the coriander leaves. Serve with steamed rice, extra yoghurt, naan and mango chutney.