Indian-style game curry

Ingredients for 4 servings:

• 600 g game meat, e.g. deer, venison, wild boar
• 1 onion(s)
• 4 garlic cloves
• 1 tbsp ginger
• 2 tbsp tomato paste
• 2 tsp cumin powder
• 2 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp, heaped coriander powder
• 500 ml game stock or vegetable broth
• 1 small can of tomatoes, chopped
• 200 ml cream
• 250 g potatoes
• Vegetable oil or clarified butter or ghee
• salt and pepper
• 2 tbsp natural yogurt
• 1 tbsp parsley, freshly chopped
• Naan bread(s) or rice as a side dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

for a change, prepare a different kind of game in a tasty way

Cut the meat into bite-sized pieces and fry in vegetable oil or clarified butter for a few minutes, then remove and set aside. Sauté the finely chopped onion in the remaining fat until translucent, then add the chopped garlic cloves and finely chopped ginger and fry. Add the tomato paste, garam masala, cumin, turmeric, and coriander and sauté, stirring constantly. Add the meat pieces to the frying pan with the game stock or vegetable broth, the diced tomatoes, and the cream. Season with pepper and salt and bring to a boil briefly. Reduce the heat and simmer with the lid partially closed for about 1.5 hours, until the liquid has a creamy consistency. Add the diced potatoes and simmer for another 30 minutes. Stir occasionally, otherwise the potatoes will stick to the bottom. If the sauce becomes too thick, add a little more stock or broth. Garnish with yogurt and chopped parsley and serve. Serve with naan bread, or with basmati or jasmine rice. A fresh salad always goes well with it.