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Aromatic One-pot Curry

This aromatic and rich curry works well with lamb or beef, and is also great with diced venison which is a lean and versatile meat, and a healthy alternative to beef or lamb. The venison is tender after slow cooking and takes on the flavours of the spices whilst maintaining its own taste.

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Ingredients

1tbsp Sunflower oil
1 large Onion chopped
1 tsp Dark muscovado sugar
100g Shemin’s Indian Curry Paste (Mild, Medium, Hot or Chilli-Free)
2 tsp Shemin’s Garam Masala
400g tin Plum tomatoes
300ml Water
1kg Stewing venison cubed (also great with beef or lamb)
150g Full fat plain yogurt
A handful of freshly chopped coriander to garnish

Method

Heat the oven to 150°C or gas mark 2.
Heat the oil in a large oven proof casserole dish and gently fry the onions for 10 minutes on a medium-low heat, until softened.
Turn up the heat to medium, stir in the sugar and cook for another 5 minutes until golden.
Stir in Shemin’s Indian Curry Paste and Garam Masala and fry for 2 minutes.
Add the tomatoes and break them up with a wooden spoon. Add water and bubble for 10 minutes.
Add the meat, and bring back to just boiling. Cover and cook in the oven for 1½ – 2 hours until the meat is meltingly tender.
Remove the curry from the oven and adjust the seasoning. Stir in the yogurt and garnish with coriander.

Serve with naan bread, rice and chutney.

Serves 6