Venison Pasanda

Name: Venison Pasanda (Hiran ke Pasanda)
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; ½ tsp chilli powder; salt; 2 garlic cloves finely grated; 5 cm (2 inch) piece fresh ginger finely grated; 6 medium onions thinly sliced; oil; 1 large potato peeled, cut into julienne strips; 1 tbsp chopped fresh coriander; ½ tbsp tomato purée; 1 tsp garam masala; 2 star anise; 4 green cardamom; 3 bay leaves; 3 x 4 cm (1½ inch) cinnamon sticks; 1 tsp fennel seeds; ½ tsp fenugreek seeds; 450 g (1 lb) venison striploin; 60 ml (2½ fl oz) vegetable oil

Hiran ke Pasanda

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

Brinder, my chef at the Star of India, introduced this dish a while ago and it’s already a big favourite. First flatten your deer... I don’t care how you flatten it dears, under your yoga mat, mattress or following the illustration opposite!

Ingredients

450 g (1 lb) venison striploin
60 ml (2½

Asia
India
Garnish
Main course
Gluten-free

Method

Remove the skin and membrane on the venison, then cut in slices roughly 1 cm thick. Place the venison between sheets of cling film and beat flat with a meat hammer or rolling pin. Heat the oil in a heavy-bottomed pan, add the fennel and fenugreek seeds, bay leaves, cinnamon, star anise and cardamom