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
Method
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.