Venison dopiaza

Venison dopiaza

main courses | serves 6

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.

1. Toast the cumin, coriander and peppercorns in a dry pan then leave to cool for 5 minutes. Use a pestle to crush in a mortar with the cardamom seeds and a good pinch of salt and transfer to a large bowl. Add the garlic, ginger, venison pieces and yoghurt to the bowl; mix everything together to coat. Cover and leave to marinate.
2. Finely slice 6 onions, and slice the other 3 roughly. Heat a little ghee in a large saucepan on a medium-low heat and sautι the thick onion slices with the garam masala for 10 minutes until softened but not coloured. Spoon onto a plate and set aside. Add a little more ghee to the pan and 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, then add the tomatoes. Reduce to low, cover and cook for around 4 hours, stirring occasionally. After 2–3 hours, stir in the reserved onions and cook for another hour or so with the lid off, stirring occasionally. To finish, stir through the coriander and serve with rice, extra yoghurt, naan and mango chutney.

Per serving 573 cals, 9.7g fat (5g saturated), 51.8g protein, 65.4g carbs, 15.7g sugars

 

Recipe Georgie Socratous
Photo Andrew Montgomery


from Issue 23

ingredients

• 2 tsp cumin seeds
• 1 tbsp coriander seeds
• 2 tsp black peppercorns
• 1 tbsp cardamom pods, crushed, seeds removed
• 4 garlic cloves, grated
• A thumb-sized piece of ginger, peeled and grated
• 1kg venison neck fillet, cut into 2–4cm pieces
• 4 heaped tbsp plain yoghurt, plus extra, to serve
• 9 onions
• Ghee or butter
• 2 tsp garam masala
• 4 chillies, finely chopped (seeds in)
• 3 ripe tomatoes, chopped
• A bunch of coriander, leaves picked
• 400g wild rice, steamed
• Naan and mango chutney, to serve

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