500g diced wild venison
1 large white onion, thinly sliced
2 cloves garlic, finely chopped
1 red chilli, finely chopped
1 tsp peeled and finely grated fresh ginger
1 tsp cumin seeds
1 tsp ground coriander
1 tsp cinnamon
8 cardamom pods
1 x 400g tin plum tomatoes
Salt and pepper
100g natural yoghurt
1) Brown the venison using a little olive oil. Add the onions, garlic, ginger and chilli and cook over a lower heat until they soften.
2) Add the spices, stir well, add the tomatoes and some water – I fill the tomato can half full with water and pour in.
3) Season and allow to cook for 60 minutes until the venison is very tender or place in a slow cooker for approximately 3 hours.
4) Stir in the yoghurt and serve with rice.