Venison Curry with Lamb’s Kidneys

Preparation info
  • Serves


    • Difficulty


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.