I show you HOW TO COOK my HOMEMADE VENISON CURRY. This Indian style venison curry is cooked in two stages and if you cook the meat on the bone for the first stage it taste even more delicious.
00:00 - Introduction
00:20 - Stage 1 - Ingredients and cooking
01:38 - Link to other recipe
02:05 - Stage 2 - Ingredients and cooking
06:23 - End of Cooking
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Ingrediens:
Broil The Following Five Spices:
4 Cardamon, Green
5 cm Cassis (Cinnamon Bark)
4 Cloves
1 Whole Mace Blade
1 Star Aniseed
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1li Hot Water
1.5 kg Venison, cubbed
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3 - 4 Tbsp Vegetable Oil
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Whole Garam Masala:
4 Cardamon, Green
5 cm Cassis (Cinnamon Bark)
4 Dried Red Kashmiri Chillies
4 Cloves
1 Whole Mace Blade
1 Star Aniseed
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2 Onions, coarsely chopped
4 - 6 Green Chilies sliced length ways (Seeded for milder taste)
3 - 4 Tomatoes coarsely chopped
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Make A Paste With:
5 Garlic Cloves
2.5 cm Ginger Root
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Grind The Following Five Spices:
2 tsp Kashmiri Chilli Powder (Or to taste)
1 Tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Pepper Corns
1 tsp Turmeric
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