Tony Singh served up a tasty venison and pork belly curry with spiced pilau rice on Saturday Kitchen.<\/p>\n
The ingredients for the marinated meat are: 500g venison, cut into bite-sized pieces, 250g pork belly, cut into small chunks, 2 tbsp plain yoghurt, 1 tsp ground turmeric, 1 tsp red chilli powder, 1 tsp salt and 1 tbsp lemon juice.<\/p>\n
For the curry: 2 tbsp vegetable oil, 6 black cardamom pods, lightly crushed, 1 cinnamon stick (about 5\u20137.5cm), 4 cloves, 2 tsp cumin seeds, 1 large onion, finely chopped, 10cm piece fresh root ginger, peeled and grated, 8 garlic cloves, grated, 1\/2 x 400g tin chopped tomatoes, 2 tsp garam masala, \u00bd tsp ground turmeric, 1 tsp red chilli powder, or to taste, 1 tsp smoked paprika, salt and 1 tbsp chopped fresh coriander leaves, to garnish.<\/p>\n
For the spiced pilau rice:2 tbsp vegetable oil, 1 tsp cumin seeds, 4 green cardamom pods, 1 cinnamon stick (about 5cm), 1 bay leaf, 1 large onion, chopped, 2 garlic cloves, crushed, 300g basmati rice, rinsed and soaked for 30 minutes then drained, 500ml chicken stock, 125g unsalted butter, cut into cubes, salt and 1 tbsp chopped fresh coriander leaves, to garnish.<\/p>\n