A casserole dish serving venison kofta

Venison kofta

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(1 ratings)

Prep: 35 mins Cook: 35 mins

Easy

Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal445
  • fat28g
  • saturates3g
  • carbs14g
  • sugars9g
  • fibre4g
  • protein32g
  • salt2.8g
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Ingredients

  • 1 slice of bread
  • 500g venison mince (ask your butcher to grind the mince twice to give it a smooth, fine texture)
    Venison

    Venison

    ven-ee-sun

    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 3 tbsp chopped coriander leaves
  • 5 medium green chillies, chopped (or fewer if you don’t like it too hot)
  • 1 clove, ground
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • ¼ tsp each freshly roasted and ground cardamom and cassia bark (or ½ tsp cinnamon)
  • 1 small white onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 green cardamom
  • 3 medium onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp ginger and garlic paste
  • ¼ tsp ground turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground coriander
  • 2 tbsp tomato purée

Method

  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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