Indian Venison Stew - Venison Vindaloo Curry

CINNAMON AND CORIANDER
28Ingredients
3Hours
570Calories

Ingredients

US|METRIC
  • 800 grams venison (cut into bit sized pieces)
  • 3 tablespoons ghee (or vegetable oil)
  • 1 marinade (x vindaloo, see below)
  • 4 cloves garlic (sliced)
  • 10 fresh curry leaves
  • 1 teaspoon brown mustard seeds
  • 2 onions (finely chopped)
  • 2 tomatoes (finely chopped)
  • 1 teaspoon chilli powder
  • 2 bay leaves
  • 250 grams kabocha squash (in cubes)
  • 1 can chickpeas (400 g)
  • 2 red chillies (dried)
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon cardamom seeds
  • 1 teaspoon fenugreek seeds
  • 5 whole cloves
  • 1 inch cinnamon bark (piece, or 1 tsp cinnamon powder)
  • 10 black peppercorns
  • 1/2 teaspoon turmeric
  • 4 green chillies (– finely chopped)
  • 75 milliliters red wine
  • 1 tablespoon tamarind paste
  • 2 tablespoons vinegar
  • 2 tablespoons brown sugar
  • 7 cloves garlic (peeled and smashed)
  • 1 inch ginger (piece of, chopped but with the skin left on)
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    NutritionView More

    570Calories
    Sodium15% DV360mg
    Fat25% DV16g
    Protein106% DV54g
    Carbs18% DV55g
    Fiber44% DV11g
    Calories570Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol35mg12%
    Sodium360mg15%
    Potassium950mg27%
    Protein54g106%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber11g44%
    Sugars13g26%
    Vitamin A45%
    Vitamin C230%
    Calcium15%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.