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Venison kofta

A casserole dish serving venison kofta

Venison kofta

Name: Venison kofta
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4
Cuisine: African
Ingredients: 1 slice of bread; 500g venison mince (ask your butcher to grind the mince twice to give it a smooth, fine texture); 3 tbsp chopped coriander leaves; 5 medium green chillies chopped (or fewer if you don’t like it too hot); 1 clove ground; 1/4 tsp each freshly roasted and ground cardamom and cassia bark (or 1/2 tsp cinnamon); 1 small white onion finely chopped; 1 egg; vegetable oil for deep-frying; naan bread to serve; 5 tbsp oil; 2 whole dried red chillies each broken in half; 2 cloves; 1 green cardamom; 3 medium onions chopped; 1 tbsp ginger and garlic paste; ¼ tsp ground turmeric; 2 tsp ground coriander; 2 tbsp tomato purée

Asma Khan

Save recipe

Serves 4

Easy

Prep: 35 mins

Cook: 35 mins

A star rating of 4.2 out of 5.7 ratingsRate

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Swap your regular curry for this rich vension dish using a spice mix that includes turmeric and clove to pack a punch. Mop up the sauce with naan bread

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Ingredients

Nutrition

Units:

MetricUS

1 slice of bread
500g venison

mince (ask your butcher to grind the mince twice to give it a smooth, fine texture)
3 tbsp chopped coriander

leaves
5 medium green chillies

chopped (or fewer if you don’t like it too hot)
1 clove

ground
1/4 tsp each freshly roasted and ground cardamom

and cassia bark (or 1/2 tsp cinnamon)
1 small white onion

finely chopped
1 egg
vegetable oil

for deep-frying
naan bread

to serve

For the sauce

5 tbsp oil
2 whole dried red chillies

each broken in half
2 cloves
1 green cardamom
3 medium onions

chopped
1 tbsp ginger and garlic paste
¼ tsp ground turmeric
2 tsp ground coriander
2 tbsp tomato purée

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Nutrition: Per serving

kcal445
fat28g
saturates3g
carbs14g
sugars9g
fibre4g
protein32g
salt2.8g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2017

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A star rating of 4.2 out of 5.7 ratings

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