Venison Masala | The F Word

Make a dry rub by mixing cumin, fennel seeds, chili powder, coriander seeds, and chili flakes, then grind it down.

Rub the spices into the venison meat.

Heat a pan and cook the venison for about four minutes, basting continuously.

Remove the venison from the heat and let it cool in the oil to absorb the flavors.

Grate one onion and add it to the pan with Afghan Masala, turmeric, garlic, and ginger.

Add chopped chilies, chopped tomatoes, and a splash of water to the mixture.

Grate a whole cauliflower and add it to the masala mix.

Once the masala paste absorbs, add chopped coriander and a squeeze of lemon.

Equipment Needed

Spice Level:

Dietary

Allergens