Dark spiced venison beetroot curry

1 hour 30 minutes


  • 350g of venison shoulder, cut into bite-sized chunks
  • cinnamon stick, 2.5cm in length
  • 2 black cardamom pods
  • 1 star anise
  • 2 dried red chillies
  • 11 black peppercorns
  • 1 red onion, medium, cut into half moons
  • 2 garlic cloves, finely grated
  • 225g of plum tomatoes, halved
  • 230ml of beetroot juice
  • 1/2 tsp turmeric
  • 2 raw beetroots, medium, peeled and roughly blended in a food processor
  • 1 tbsp of chopped coriander, and/or 1 tsp ginger cut into julienne to garnish
  • 1/4 lemon, juiced
  • 3 tbsp of corn oil, or sunflower oil
  • salt


In a heavy-based pan, heat the oil until hot and add the cinnamon, black cardamom, star anise, black peppercorn and dried red chilli. Stir until oil is fragrant, for about 30 seconds
Add the red onion and cook until light brown in colour for about 4–5 minutes, stirring constantly. Add the garlic and cook for 2 minutes until the raw smell of garlic leaves the pan
Add the plum tomatoes and cook until half-soft, for approximately 3 minutes. Add the salt, turmeric and beetroot juice and stir
Increase the heat to high and add the venison. Brown the meat for approximately a minute on each side until well-coloured, then add the raw beetroot, stir and cook for 2 minutes
Add 125ml of the beetroot juice, stir and cook until the juice heats through and bubbles
Turn heat to low, cover the pan and cook on low heat for 50–60 minutes, checking occasionally to make sure the liquid hasn't all evaporated. If needed, add a few more splashes of the beetroot juice
After this time, the venison should be tender and the sauce should be thick and vibrant. Add 2 tablespoons of beetroot juice to loosen the sauce and heat through
To serve, garnish with chopped coriander leaves and/or 1 tsp ginger julienne and a squeeze of lemon juice to finish. Serve with an accompaniment of plain boiled basmati rice or naan bread