Venison Kofta Masala with Spiced Naan Breads
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Prep: 25 mins
Cook: 30 mins
Channel your inner guru with these wild venison koftas simmered in a spiced Indian coconut and tomato masala, served alongside fluffy naan bread to scoop up the sauce.
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833 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 2 garlic cloves
  • 1 green chilli
  • 2 tsp turmeric
  • 250g venison mince
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp garam masala
  • 400g chopped tomatoes
  • 200ml coconut milk
  • 150g plain flour
  • 1 tsp baking powder
  • 150g Greek style yogurt
  • 100g baby leaf spinach
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp sunflower or olive oil
You'll need
  • A couple of bowls
  • Deep frying pan with a lid
  • Spice or coffee grinder (optional)
  • Frying pan
Step by step this way
  • 1.

    Peel and finely chop the onion. Scoop half into a bowl. Peel and grate 1 garlic clove into the bowl. Halve the chilli. Finely chop it (flicking out the seeds and white bits for less heat). Add to the bowl. Stir in 1 tsp turmeric.

  • 2.

    Add the venison mince to the bowl. Season with a little salt and pepper and use your hands to mix everything together. Shape the mixture into little balls (koftas) about the size of a walnut and pop on a plate. Cover with cling film and chill in the freezer for 10 mins.

  • 3.

    Measure 1 tsp each of the fennel, cumin and coriander seeds into into a dry deep frying pan (that has a lid) and toast for 2 mins till they smell aromatic. Tip the seeds into a spice or coffee grinder and grind, or tip into a bowl and grind with the bottom of a jam jar.

  • 4.

    Peel and grate or crush the remaining garlic clove. Put the frying pan back on the heat and warm for 1-2 mins. Add 1 tbsp oil and the koftas. Fry over a medium heat for 5 mins till they're browned all over. Add the onion and season. Cook and stir for 3 mins.

  • 5.

    Add the garlic, ground spices and another 1 tsp turmeric to the pan. Add 1 tsp garam masala. Cook and stir for 1 min. Tip in the tin of tomatoes. Shake the tin of coconut milk a few times before opening, then pour into the pan. Cover and simmer for 20 mins till the koftas are cooked through.

  • 6.

    While the koftas simmer, sift the plain flour into a bowl. Add 1 tsp baking powder and a pinch of salt. Tip in the pot of yogurt and stir together to make a soft dough. Turn the dough out onto your work surface. Knead for a few mins, then divide into 2 balls.

  • 7.

    Pat the dough into 2 flat rounds. Sprinkle another 1 tsp each fennel, cumin and coriander seeds onto the naans and press them in. Warm a separate frying pan for 2 mins. Lay 1 naan in the pan. Fry for 4-6 mins till golden underneath, then flip and fry for 4-6 mins more. Slide onto a plate. Repeat with the second naan.

  • 8.

    Taste the kofta sauce and season. Add the spinach and stir for 1-2 mins to wilt it. Spoon the venison koftas into warm bowls and serve with the naan breads.