Atul's Curries of the World by Atul Kochhar

Author:Atul Kochhar
Language: eng
Format: epub, pdf

TANZANIAN WILDEBEEST CURRY

BANGLADESH

VENISON CURRY

CHITAL HORIN GOTA MOSHLA

This recipe is another demonstration of the Indian style of slow cooking – ‘dum’ cooking (see here for more about this), in which the cooking pot is sealed to prevent any moisture from escaping and keep the meat inside wonderfully juicy and tender. I’ve given you two options for how to seal the cooking pot. The dough method may be a little more work but it’s still very quick to do – the dough can be made in seconds – and is definitely the more authentic version so I’d urge you to give it a try. The foil method works just as effectively.

SERVES 4–6

800g boneless venison haunch, cut into 2.5cm dice

250g plain yoghurt

200g ghee

8 dried red chillies (Kashmiri)

10 cloves

500g onions, thinly sliced

150g fresh ginger, finely sliced

150g garlic cloves, finely sliced

100g plain flour

a pinch of saffron threads, soaked in 2 tablespoons warm milk

salt

spring onion, sliced on the diagonal, to garnish

coriander leaves, to garnish

Mix together all the ingredients, except the saffron and flour, in a casserole with a tight-fitting lid. Leave to marinate in a cool place for 2 hours.

If you want to cook the venison in the oven, preheat it to 160°C/Gas Mark 3. Mix the flour with enough water to make a soft dough (about 75ml). Roll the dough into a long sausage shape. Put the lid on the casserole and seal the join with the dough sausage, pressing it into the join to make sure the pot is completely airtight. Alternatively you can wrap the top of the casserole with foil before covering it with the lid. Place in the oven or on the lowest possible heat setting on the stove, and cook for 2½ hours.

Remove the dough seal and lid to check the meat – it should be cooked and tender. Pour in the saffron milk and mix, then garnish with the spring onion and coriander and serve with naan.

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