Name: Venison Rogan Josh
Ingredients: 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

Ingredients

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

Steps

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.