Ingredients of Venison Korma

  1. It's 8 of cardamom pods, crushed.
  2. It's 2 tablespoon of coriander seeds.
  3. It's 2 teaspoon of cumin seeds.
  4. It's 2 tablespoon of coriander ground.
  5. Prepare 2 teaspoons of turmeric ground.
  6. Prepare 2 teaspoon of salt.
  7. It's 8 cups of cubed venison or 3 pounds.
  8. Prepare 1 cup of ground almonds.
  9. It's 1/2 cup of ghee.
  10. You need 3 of onions chopped.
  11. It's 2 teaspoon of crushed red pepper.
  12. It's 4 teaspoon of fresh ginger grated.
  13. It's 6 of clovesgarlic.
  14. You need 4 tablespoon of Garam masala.
  15. You need 15 oz of can diced tomatoes.
  16. Prepare 2 tablespoon of beef bouillon paste.
  17. It's 2 cups of Greek yogurt.
  18. You need of Cilantro chopped optional.

Venison Korma instructions

  1. Toast whole spices in dry frying pan until fragrant. Crush or grind and mix with ground spices and salt..
  2. In half of ghee, brown half spice mix and venison cubes. Remove to a plate.
  3. In same pan using other half of ghee cook onions garlic ginger Garam masala crushed red pepper. Cook until onions are starting to carmelize then add remainder of spice mix. Add diced tomatoes and beef bouillon..
  4. Return venison to pan. Add small amount of water if necessary to simmer all meat in onion sauce. Simmer for 3 hours stirring every 15 minutes or so..
  5. Before serving stir in yogurt until smooth..
  6. Serve over basmati rice and garnish with cilantro if desired..

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