Venison Korma

Robynn Schamel


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


  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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