Long and slow cooking produces a deeply fragrant curry
Method
Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat.
Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 397 | ||
Calories from Fat: 274 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 15.2g | ||
Cholesterol 22.6mg | 7 % | |
Sodium 6mg | 0 % | |
Potassium 95.5mg | 3 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.5g | ||
Protein 27.6g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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