Swap your regular curry for this rich vension dish using a spice mix that includes turmeric and clove to pack a punch. Mop up the sauce with naan bread
Prep:35 mins
Serves 4
1 slice of bread500g venison mince (ask your butcher to grind the mince twice to give it a smooth, fine texture)3 tbsp chopped coriander leaves5 medium green chillies, chopped (or fewer if you don’t like it too hot)1 clove, ground1/4 tsp each freshly roasted and ground cardamom and cassia bark (or 1/2 tsp cinnamon)1 small white onion, finely chopped1 eggvegetable oil, for deep-fryingnaan bread, to serve
STEP 1Soak the bread in water. Squeeze out all the liquid, then break up the bread and mix it with the venison mince, 1 tsp salt and the rest of the kofta ingredients except for 1 tbsp of the green chillies.STEP 2Shape the mixture into small oval portions around the size of a golf ball. Heat a saucepan or wok no more than 1/3 full of oil until it is hot but not smoking and a cube of bread browns in 30 secs. Deep-fry the kofta in batches until they darken in colour, then set them aside on kitchen paper.STEP 3To make the sauce, heat the oil in a pan, add the dried red chillies, cloves, cardamom, onions, and ginger and garlic paste, and sauté until the onion turns golden brown. Add the turmeric and coriander powder, then 30 secs later add 2 tbsp of water to prevent the onions and spices from burning. Lower the heat, then add the tomato purée.STEP 4To ensure there are no raw spices, sauté until the oil separates from the mixture, then add 250ml of water and cook for 2-3 mins. Add the kofta to the sauce and simmer gently, uncovered, for another 8-10 mins, turning the kofta very gently a few times. Garnish with green chillies before serving with naan bread.
