Name: Venison Curry with Lamb’s Kidneys
Yield: Serves 6-8
Ingredients: 900 g/2 lb boneless venison from shoulder or neck; 2 teaspoons ground cumin; 3 teaspoons ground coriander; 50 g/2 oz butter; 400 g/14 oz tin chopped tomatoes; 600 ml/1 pint beef stock; salt; handful fresh coriander leaves; 2 medium red peppers; 6 cloves garlic; 2 medium onions; 5 cm/2 in piece fresh ginger; 2 fresh red chillies; 3 tablespoons groundnut oil; 1 teaspoon ground cardamom; 6 lamb’s kidneys

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

All game takes well to Indian-style dishes. In this luscious curry the venison is cooked gently in an aromatic sauce that is thickened and enriched by the addition of juicy kidneys at the last moment. If possible, spices should always be bought whole and then ground freshly, either in a coffee grinder or a pestle and mortar. Serve the curry with basmati rice and a green vegetable or salad.