You just don’t need a lot of fat to make amazing curries. Lately I’ve been developing a lot of new recipes that are low in fat but still taste amazing. Cooking with a lot of oil does make cooking easier but as long as you watch it closely while cooking, you can make curries that are just as good with very little oil.
This venison rogan josh simply has to be tried! I used venison osso bucco instead of lamb or mutton because it has about half fat and also delicious flavour. The only thing about using venison osso bucco in this way is that you have to cook it low and slow. To become tender, this curry took over two hours to simmer but the result was worth the wait! You could also use other cuts of venison that will cook faster. Just remember… Don’t rush things, it’s ready when it’s ready.
I know there are a lot of people who don’t feel a low fat diet is necessary. That’s fine. Use more oil. I do hope you give this venison rogan josh a try though. In the recipe you make a spice blend (garam masala). This recipe makes about 4 1/2 tablespoons so you can cheat and use shop bought garam masala but the end result won’t be as tasty.
- 1 kilo venison osso bucco (about 800g meat without the bone)
- 150g plain non-fat Greek yoghurt
- 3 generous tbsp ground almonds
- A pinch of saffron – about 10 threads
- 3 tbsp garlic and ginger paste
- 10 green cardamom pods – pods removed – makes 4 ½ tbsp
- 1 x 5cm (2 inche) cinnamon stick
- 1 star anise
- 2 blades mace
- 2 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 tbsp black peppercorns
- 2 tbsp rapeseed oil
- 3 medium onions – finely chopped
- ½ tsp turmeric
- 1 tbsp sweet or hot paprika (you decide)
- 2 tbsp tomato paste
- Whisk the yoghurt, ground almonds, one tbsp of the garlic and ginger paste and safron together. Cut the venison into small, bite-sized pieces and then add it to the marinade. Be sure the meat is covered in the marinade and leave to marinate for at least two hours. Overnight or up to three days would be even better.
- When ready to cook, dry roast the whole spices a frying pan until warm to the touch, fragrant but not yet smoking. Allow to cool and then grind them to a fine powder. Set aside.
- Heat the oil in a large saucepan or wok and fry the onions for about five minutes until translucent and lightly browned. Stir in the meat to brown it. If the onions and meat appear to be sticking to the pan, you can add one or two tablespoons of water. Don't be tempted to add more. You want to sear the meat but not boil it yet. Stir in the remaining garlic and ginger paste.
- Add the paprika, ground spice blend and the tomato paste and just enough water to cover. Simmer for about two hours or longer if necessary. You will know when the curry is ready because the meat will be fall apart gorgeous!
- Season with salt to taste to serve. I topped the curry with a homemade coriander and chilli raita. I simply blended 100g fresh coriander, two green chillies and the juice of one lime to a paste. Then I added it to about 200g non-fat yoghurt and seasoned with salt to taste.