Venison Kofta Curry with Spiced Naan Breads Recipe | Abel & Cole

Venison Kofta Curry with Spiced Naan Breads

Cooking time
Serves2 people
Venison Kofta Curry with Spiced Naan Breads

Make your own venison koftas with our wild venison mince, then simmer them in an Indian-inspired tomato and coconut sauce to make a hearty curry that's delicious served with quick homemade naan breads.

2 ratings
layout 1 comment

Ingredients

  • 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 tin of chopped tomatoes
  • 200ml coconut milk
  • 150g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 150g Greek style yogurt
  • 100g baby leaf spinach

Prep: 25 mins | Cook: 30 mins

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Method

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 pith for less heat). Add to the bowl and stir in 1 tsp turmeric.
2. Add the venison mince to the bowl. Season with a little salt 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 food wrap and chill in the freezer for 10 mins.
3. Meanwhile, measure 1 tsp each of the fennel, cumin and coriander seeds into a deep, dry frying pan and toast over a medium heat for 1-2 mins till they smell aromatic (keep the remaining spices for later). 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. Peel and grate or crush the remaining garlic clove.
4. 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 4-5 mins, turning occasionally, till they're browned all over. Add the remaining chopped onion and fry, stirirng, for 3-5 mins till glossy.
5. Add the garlic, ground spices, 1 tsp turmeric and 1 tsp garam masala to the pan. Cook and stir for 1 min. Tip in the tin of tomatoes and the coconut milk. Season with a pinch of salt and stir to mix. Cover the pan with a lid or baking tray and simmer for 20 mins till the koftas are cooked through and the sauce has thickened lightly, stirring occasionally.
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 yogurt and stir together to make a soft dough. Turn the dough out onto your work surface, lightly dusted with a pinch of flour. Knead for a few mins till smooth, 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 one naan in the hot pan. Fry for 3-6 mins till golden underneath, then flip and fry for 3-6 mins more. Slide onto a plate. Repeat with the second naan.
8. Taste the kofta sauce and season with a pinch more salt and pepper, if needed. 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 on the side.
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Momma

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Shelley

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Divine! No other word for it and a definite repeat recipe (tonight, in fact!). This can also be made with any other mince, too. The naan breads were ok but I prefer them with yeast so will resort to my own recipe. The only tweak I will make is to add a small slice of bread to the meatball mixture as I find it makes the meatballs softer and more pleasant to eat.