This should serve six people. Use about 1 & 1/2 pounds of venison from
shoulder, rump or leg cut into 3/4 inch cubes.
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 onion, peeled and quartered
6 cloves garlic
2 tablespoons fresh chopped ginger
2 tablespoons vinegar (use white or cider)
2 tablespoons corn oil or canola oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
To prepare marinade: Heat small frying pan over medium heat. Add cumin
and mustard seeds, roasting them, stirring constantly for about 3
minutes. The cumin seeds will darken and the mustard seeds gray. Place in
a small bowl and allow to cool for a bit. Using a coffee grinder reserved
for the purpose, grind the spices to a fine dust. Set aside.
Put onion, garlic, ginger, vinegar and oil into a food processor. Process
until the contents make a pasty puree.
Put the venison into a large glass or ceramic bowl. Add the ground cumin
and mustard seeds, pureed mix, cinnamon, and clove. Coat the venison
chunks well with this and marinate from 8 hours to 48 hours. The longer
you can marinate it, the better. Keep the meat in the refrigerator while
1 inch ball of tamarind pulp
1/2 cup corn oil or canola oil
1 & 1/2 cups thinly sliced onions
1 & 1/2 teaspoons turmeric
1 & 1/2 teaspoons hot red pepper
1 & 1/2 teaspoons sweet paprika
1 teaspoon kosher salt
To prepare cooking sauce: Put the tamarind pulp into a bowl and 1 & 1/4
cups boiling water. Let the pulp soak for 15 minutes. Mash the pulp with
the back of spoon. Strain the liquid, squeezing the pulp as much as
possible, into another small bowl. Set aside. Discard the stringy fiber.
Heat the oil over medium heat. Add onions and stir constantly to
prevent burning. Fry the onions until they turn caramel brown, about 12
minutes, stirring all the while to keep them from burning.
Lower the heat to medium, add the turmeric, red pepper and paprika.
When the spices start to sizzle and darken (about 15 seconds), add the
venison (reserving the marinade) and fry until the meat is slightly
seared and the oil begins to separate from the gravy (about 10 minutes).
Add the tamarind juice, salt and any remaining marinade, and bring to a
boil. lower heat and cook, partly covered, until meat is thoroughly
cooked and fork tender (about 40 minutes). Taste for seasoning. Serve.
This dish freezes well and improves in time. Serve with rice.