Jamie Magazine
By Georgina Hayden
About the recipe
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.
Recipe From
Jamie Magazine
By Georgina Hayden
2 teaspoons cumin seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
1 tablespoon cardamom pods
4 cloves of garlic
5cm piece of ginger
1kg venison neck fillet
4 heaped tablespoons natural yoghurt, plus extra to serve
9 onions
4 fresh chillies
ghee or butter
2 teaspoons garam masala
3 ripe tomatoes
1 bunch of fresh coriander
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