- 300g plain flour
- 2 tsp baking powder
- 4 tsp black onion seeds
- 300g Greek style yogurt
- 2 onion
- 2 tomato
- 4 garlic cloves
- A handful of fresh coriander
- 100g coconut cream
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 4 wild venison minute steaks
- 2 tbsp Goan curry paste
- 100g baby leaf spinach
- Sea salt
- 1 tbsp + 6 tsp olive or coconut oil
- 4 tbsp cold water
- 250ml boiling water
- Measuring jug
- 2 Frying pans
- 1.
Tip the flour and 1 tsp baking powder into a large bowl. Add 1 tsp black onion seeds and a pinch of salt and mix together. Add half the pot of yogurt, ½ tbsp olive oil and 4 tbsp cold water. Knead for2-3 mins into a smooth dough. Cover and set aside.
- 2.
Fill and boil your kettle. Peel and thinly slice the onion. Finely dice the tomato. Peel and crush the garlic. Pop the coconut cream into a jug, pour in250ml boiling water and stir to dissolve. Set your oven to its lowest temperature.
- 3.
Place a dry frying pan on a medium heat. Tip in1 tsp each fennel seeds and cumin seeds and toast for 2-3 mins till aromatic. Tip out into a pestle and mortar and lightly crush them. No pestle and mortar? You can use a small bowl and jam jar.
- 4.
Rub 4 tsp oil into the venison steaks and season. Warm the frying pan on a high heat for 2 mansards the steaks and fry for 3 mins on each side. Transfer to a plate and cover with foil.
- 5.
Pour ½ tbsp oil into the empty pan and add the onion. Stir and fry for 4 mins till lightly coloured, then add the tomato, garlic, ground spices and1 tbsp Goan curry paste. Fry for 2 mins. Pour in the coconut cream mixture. Bring up to a bubble, cover with a lid and simmer for 5 mins.
- 6.
Divide the dough in to 2 balls. Press the remainingblack onion seeds into the dough. Roll out to rounds about the size of a side plate. Brush eachwith 1 tsp oil. Warm a dry frying pan on a high heat. When smoking hot, lay a dough round in thepan and cook for 2 mins on each side till golden and puffy. Repeat with the other round. Wrap the naans in foil and place in the oven to keep warm.
- 7.
Lay the venison steaks in the Goan sauce. Add half the baby leaf spinach. Cover and cook for3 mins. Meanwhile, roughly chop the coriander.
- 8.
Pop the naans onto 2 plates and top with the rest of the spinach. Lift the steaks out of the sauce and slice thinly. If they're too pink for your liking, add the slices back to the sauce for a few more mins.
- 9.
Divide the venison between the 2 plates. Taste the sauce and season if needed. Stir through the remaining yogurt if you like, or serve it on the side. Serve the venison topped with the curry sauce and plenty of chopped coriander.