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Tandoori venison haunch
Serves 4-6 Starters and mains
Ingredients
- 2–3kg venison haunch, or leg of lamb, bone removed
For the marinade
- 2tsp cumin seeds
- 2tsp coriander seeds
- 1tsp black peppercorns
- 6 cardamom pods, crushed
- 2tbsp good-quality curry powder
- thumb-sized piece fresh ginger, grated
- 4 garlic cloves, grated or crushed
- 1 red chilli, deseeded and thinly sliced
- pinch crushed curry leaves
- finely grated zest and juice 1 lemon
- 150g full-fat natural yoghurt
- small handful coriander, chopped
To serve
- 4-6 naan breads
- bowl of raita
- a few tomatoes, coarsely chopped
- crisp salad leaves
- pickled chilli (optional)
Method
At least 6 hours before, set a small pan over a medium heat, add the cumin and coriander seeds, black peppercorns and cardamom pods and toast until the spices are beginning to pop and smoke a little, then tip them out and crush them in a pestle and mortar.
In a bowl, combine the crushed spices with the curry powder, ginger, garlic, chilli, curry leaves, lemon zest and the yoghurt.
If the venison or lamb is trussed, snip the strings and open out the joint. If it’s been tunnel-boned, cut it and open it out, or butterfly it.
Spoon the seasoned yoghurt over the meat, rub it in to coat it evenly, then leave it in the fridge to marinate for at least 6 hours or overnight.
Take the meat out of the fridge at least 1 hour before starting to cook.
Heat the barbecue. When you have an even bed of hot embers, set the meat down on the grill and cook, turning it regularly. Keep an eye on it – if the grill is too close to the embers, the yoghurt will blacken before the meat is cooked through. Some charring is fine but if you think the heat is too fierce, move the meat to one side of the grill until the temperature has settled a bit. The cooking time will depend on the weight of the meat and your barbecue, but typically might be 1hr 30 minutes to 2 hours. You’re looking for an internal temperature of around 50C for medium-rare or 60C for medium.
When cooked, it’s important to allow the meat to rest for at least 15–20 minutes. When you’re ready to carve, scatter the chopped coriander over the meat. Trickle the lemon juice over and sprinkle over a little sea salt. Carve the meat into thin slices and serve with naans, raita, tomatoes, leaves and pickled chilli, if using.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.
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