Healthy and delicious, the combination of Venison and Rogan Josh works well and will keep you warm and comforted during these damp, dark evenings.


  • 1 kg shoulder venison or leg
  • 2 tbsp ghee
  • 1 tsp rapeseed oil
  • onions sliced
  • green cardamom pods
  • 1 tsp whole black peppercorns
  • 2-3 cinnamon bark
  • 2-3 whole bay leaves
  • 1 tbs garlic & ginger paste
  • 1 tsp cumin seeds
  • 2 tsp coriander ground
  • 2 tsp turmeric
  • 275 g plain yoghurt
  • 6-8 vine tomatoes cut into quarters
  • Salt to taste
  • fresh coriander to garnish


  1. Heat ghee/oil in a heavy based pan and brown onions
  2. Add garlic and ginger paste, with all the spices, stir for a few seconds
  3. Add the meat and stir thoroughly to brown for about 5 -10 mins.
  4. Add yogurt tomatoes and coconut cream mix well.
  5. Add some water if needed and lower heat and put a lid on to simmer for approx. 1 hr. Keep checking from time to time to avoid mixture sticking to side. (If the yogurt starts to curdle, then simply add a sprinkle of plain flour and little water)
  6. When meat is cooked and oil has separated from the mixture then garnish with chopped fresh coriander and serve with rice or Indian bread.