This curry is aromatic and rich. The venison after slow cooking is tender and takes on the flavours of the spices while maintaining its own taste. This curry is a mixture of dried spices and a masala style paste. A little yoghurt smoothes out the heat of the curry.
Prep: 10 minutes
Cook: 10-15 minutes
Prep: 15-20 minutes (4-8 hours soaking for the rice)
Cook: 20-30 minutes
Prep: 15 minutes
Cook: 5 minutes