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Ingredients
Marinade
- 600 g venison diced (2-3 cm)
- 200 g plain yoghurt
- 3 Tbsp chilli paste red
- 1 tsp fine sea salt
- 4 garlic cloves
- 15 g fresh root ginger peeled, cut in round slices (2 mm)
Curry
- 5 Kashmiri dried chillies
- 1 ½ Tbsp coriander seeds
- ¾ tsp cumin seeds
- 200 g onions quartered
- 20 g ghee
- 1 cinnamon stick small
- 5 green cardamom pods
- 3 black cardamom pods
- 2 bay leaves
- 10 garlic cloves
- 250 g water
- Nutrition
- per 1 portion
- Calories
- 330 kcal / 1381 kJ
- Protein
- 38.7 g
- Fat
- 10.4 g
- Carbohydrates
- 20.5 g
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