Venison With Lentils & Tomatoes
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Yields:
-
1 large pan
- Serves:
- 4
ingredients
- 4 tablespoons mustard oil (or corn oil)
- 1 bay leaf
- 2 whole cloves
- 4 black peppercorns
- 1 medium onion, sliced
- 1 lb venison, diced
- 1⁄2 teaspoon ground turmeric
- 1 1⁄2 teaspoons chili powder
- 1 teaspoon garam masala
- 1 teaspoon crushed coriander seed
- 1 in cinnamon stick
- 1 teaspoon crushed garlic
- 1 teaspoon ground fresh gingerroot
- 1 1⁄2 teaspoons salt
- 6 cups water
- 1⁄3 cup split red lentils
- 2 medium tomatoes, quartered
- 2 fresh green chilies, chopped
- 1 tablespoon chopped fresh coriander (cilantro)
directions
- Heat oil in a wok or large, deep pan. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion slices. Fry for about 5 minutes, or until the onions are golden brown, stirring occasionally.
- Add the diced venison, turmeric, chili powder, garam masala, coriander seeds, cinnamon stick, garlic, ginger and most of the salt, and stir-fry for about 5 minutes over a medium heat.
- Pour in 3 1/2 cups of water an cover the pan with a lid. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the meat is tender.
- Put the lentils into a pan with the remaining 2 1/2 cups water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to mash. If the lentils are too thick, add up to 2/3 cup more water to loosen the mixture.
- When the meat is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan. Add the cooked lentis to the venison and mix together well.
- Add the tomatoes, chillies and fresh coriander and serve.
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