Jungli Laal Maas

Marinade

• 600 g venison, diced (2-3 cm)
• 200 g plain yoghurt
• 3 Tbsp chilli paste, red
• 1 tsp fine sea salt
• 4 garlic cloves
• 15 g fresh root ginger, peeled, cut in round slices (2 mm)

Curry

• 5 Kashmiri dried chillies
• 1 ½ Tbsp coriander seeds
• ¾ tsp cumin seeds
• 200 g onions, quartered
• 20 g ghee
• 1 cinnamon stick, small
• 5 green cardamom pods
• 3 black cardamom pods
• 2 bay leaves
• 10 garlic cloves
• 250 g water