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Ingredients

Method

  • STEP 1

    Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.

Recipe from Good Food magazine, November 2018

Goes well with

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A star rating of 4.8 out of 5.10 ratings
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