I made this curry a couple of days ago. Two days in the fridge gave the curry more depth, not that it wasn’t already amazing when I first cooked it. This recipe is at least a few hundred years old. It can’t be made in India anymore due to their ban on shooting game. Game pickle curry is too good for the world to lose though so I’m going to keep in alive here in the UK where game meat is easy to come by.
Back in the old days in India, this would have been prepared and then stored in airtight jars. It is preserved in pickling spices, vinegar and mustard oil. I recommend eating it within a couple days of making the curry though. Nowadays, the recipe is still made with lamb, beef and chicken. It is usually eaten rolled into a hot parantha which is what I did. Talk about gorgeous!
- 500g venison
- 1 tablespoon garam masala
- 1 tablespoon red chilli flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons garlic and ginger paste
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1 star anise
- 2 teaspoons brown mustard seeds
- 250ml mustard oil or olive oil
- 2 large onions - finely chopped
- a pinch of asafoetida
- 200ml red wine vinegar
- In a large bowl, mix the garam masala, red chilli flakes, turmeric powder and the garlic and ginger paste together.
- Pour in the meat and stir with your hands until the meat is covered with the marinade. Rub the marinade into the meat with your hands.
- Allow to marinate for about an hour or two.
- When you are ready to cook, place the meat in a large pan and brown in batches.
- Then return all the meat to the pan and pour in just enough water to cover. Simmer slowly until the meat is cooked through and tender. This could take about 40 minutes depending on the cut of venison you are using.
- When the meat is almost cooked to perfection, heat the mustard/olive oil in another large sauce pan. (Note: I used mustard oil and recommend that you do the same if you can get it.)
- Add the onions to the hot oil and fry over medium high heat until the onions are crispy brown. Remove to paper towels to rest.
- In another frying pan, toast the fenugreek seeds, mustard seeds, peppercorns and star anise until warm to the touch and just beginning to smoke.
- Grind the spices with a spice grinder or pestle and mortar until you have a find spice blend.
- Now to finish...
- Add the cooked meat to the remaining mustard oil in the pan.
- Then toss in the onions, spice powder and asafoetida and stir with your spoon until the meat is nicely coated.
- Remove from the heat and pour in the vinegar and stir again to combine.
- Eat immediately or allow to sit, covered in the fridge for up to two days. The flavour gets better with time.
- Serve with chapattis or paranthas.
The game meat used in this recipe was sent to me to try by Farmer’s Choice. I highly recommend their service and have used them for years now.