Venison kofta
Prep
35 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This venison kofta is one of my favorite dishes to make when I want something special but don't have all day in the kitchen. The whole thing comes together in just over an hour, and venison is such a lean, protein packed meat that makes these kebabs feel indulgent without being heavy. I love using fresh coriander in the mixture because it's not only delicious but also aids digestion, which is perfect after a hearty meal. The beauty of this recipe is how straightforward it is to prepare the spiced mince and form the kofta, especially if you have a food processor to help with the chopping. Serve it with warm naan bread and a simple onion and chilli accompaniment, and you've got a restaurant quality dinner that your friends will think took you hours to prepare.
Ella x
Ingredients
- 1 sliceof bread
- 500 gvenison mince(ask your butcher to grind the mince twice to give it a smooth, fine texture)
- 3 tbspchopped coriander leaves
- 5 mediumgreen chillies chopped(or fewer if you don’t like it too hot)
- 1 cloveground
- 1 tspeach freshly roasted and ground cardamom and cassia bark(or 1/2 tsp cinnamon)
- 1 smallwhite onion finely chopped
- 11 egg
- 1vegetable oil for deep-frying
- 1naan bread to serve
- 5 tbspoil
- 12 whole dried red chillies each broken in half
- 2 cloves2 cloves
- 11 green cardamom
- 3 mediumonions chopped
- 1 tbspginger and garlic paste
- ¼ tspground turmeric
- 2 tspground coriander
- 2 tbsptomato purée
Detail level
Instructions
- 1
Soak the bread in water. Squeeze out all the liquid, then break up the bread and mix it with the venison mince, 1 tsp salt and the rest of the kofta ingredients except for 1 tbsp of the green chillies.
- 2
Shape the mixture into small oval portions around the size of a golf ball. Heat a saucepan or wok no more than 1/3 full of oil until it is hot but not smoking and a cube of bread browns in 30 secs. Deep-fry the kofta in batches until they darken in colour, then set them aside on kitchen paper.
- 3
To make the sauce, heat the oil in a pan, add the dried red chillies, cloves, cardamom, onions, and ginger and garlic paste, and sauté until the onion turns golden brown. Add the turmeric and coriander powder, then 30 secs later add 2 tbsp of water to prevent the onions and spices from burning. Lower the heat, then add the tomato purée.
- 4
To ensure there are no raw spices, sauté until the oil separates from the mixture, then add 250ml of water and cook for 2-3 mins. Add the kofta to the sauce and simmer gently, uncovered, for another 8-10 mins, turning the kofta very gently a few times. Garnish with green chillies before serving with naan bread.
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