This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Heat oven to 150°C mark 2. Heat the oil in a large hob-proof casserole and gently fry the onion for 10min until softened. Turn up heat to medium, stir in the sugar and cook the onion for another 5min until golden.
Stir in the garlic, ginger and spices and fry for 2min. Add the tomatoes and break up with a wooden spoon. Add 400ml water and bubble for 10min. Add the venison and 1tsp salt. Bring back to just under the boil, cover and cook in oven for 1-11/2hr until the meat is meltingly tender. Check the seasoning. Stir in the yogurt and garnish with coriander. Serve with steamed basmati rice sprinkled with black poppy seeds, naan bread, sliced red onion and cucumber.
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