- 8 cardamom pods, crushed
- 2 tablespoon coriander seeds
- 2 teaspoon cumin seeds
- 2 tablespoon coriander ground
- 2 teaspoons turmeric ground
- 2 teaspoon salt
- 8 cups cubed venison or 3 pounds
- 1 cup ground almonds
- 1/2 cup ghee
- 3 onions chopped
- 2 teaspoon crushed red pepper
- 4 teaspoon fresh ginger grated
- 6 clovesgarlic
- 4 tablespoon Garam masala
- 15 oz can diced tomatoes
- 2 tablespoon beef bouillon paste
- 2 cups Greek yogurt
- Cilantro chopped optional
Toast whole spices in dry frying pan until fragrant. Crush or grind and mix with ground spices and salt.
In half of ghee, brown half spice mix and venison cubes. Remove to a plate
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.
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.
Before serving stir in yogurt until smooth.
Serve over basmati rice and garnish with cilantro if desired.
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