5 green cardamom pods, crush and use the the seeds
2 black cardamom pods, crush and use the seeds
2 tsp ground cinnamon
2 tbsp tamarind paste
3 tbsp of oil
Salt and pepper to taste
Step 1 : Add oil
Add oil to a large casserole dish and heat to medium heat.
Step 2 : Add in your chopped onion
Add in your chopped onion, a generous amount of salt and pepper and stir until the onions soften and start to turn golden.
Add ginger and garlic, stir for another minute.
Add your diced venison and stir for 5 minutes, until lightly browned on all sides.
Add your spices, stir for two minutes. Add a dash of water if your mixture is starting to stick to the bottom of the pot.
Add your tins of tomatoes, then fill one of the empty cans with water and add this. Stir this mixture thoroughly.
Add your tamarind paste and stir through thoroughly.
You can either tips this all into a slow cooker and cook on High for 3 hours, adding the sweet potato in for the last hour, or place a lid on top and cook in the oven at 180C/Gas Mark 4 for 3 hours and add the sweet potato in for the last hour, or simmer on the stove for 2 hours and add the sweet potato in for the last 30 minutes.
When the sweet potato is cooked to your preferred texture, serve immediately with rice.