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Venison and Sweet Potato Curry

4 hrs


Serves 4

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ingredient icon Ingredients


  • 500g Diced Venison
  • 4 brown onions, chopped
  • 2 x 400g tins of tomatoes
  • 2 large sweet potatoes, cubed
  • 6 cloves of garlic, crushed then finely chopped
  • 2 inches of ginger, grated
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 3 tsp garam masala
  • 2 tsp red chilli powder (to taste)
  • 2 tsp ground fenugreek
  • 5 green cardamom pods, crush and use the the seeds
  • 2 black cardamom pods, crush and use the seeds
  • 5 cloves
  • 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.
  • Step 3

    Add ginger and garlic, stir for another minute.
  • Step 4

    Add your diced venison and stir for 5 minutes, until lightly browned on all sides.
  • Step 5

    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.
  • Step 6

    Add your tins of tomatoes, then fill one of the empty cans with water and add this. Stir this mixture thoroughly.
  • Step 7

    Add your tamarind paste and stir through thoroughly.
  • Step 8

    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.
  • Step 9

    When the sweet potato is cooked to your preferred texture, serve immediately with rice.