Jungli Laal Maas

Jungli Laal Maas

3.2 9 ratings

Prep. 15 min

Total 5 h

4 portions

Ingredients

Marinade

venison diced (2-3 cm)
600 g
plain yoghurt
200 g
chilli paste red
3 Tbsp
fine sea salt
1 tsp
garlic cloves
4
fresh root ginger peeled, cut in round slices (2 mm)
15 g

Curry

Kashmiri dried chillies
5
coriander seeds
1 ½ Tbsp
cumin seeds
¾ tsp
onions quartered
200 g
ghee
20 g
cinnamon stick small
1
green cardamom pods
5
black cardamom pods
3
bay leaves
2
garlic cloves
10
water
250 g

Difficulty

easy

Nutrition per 1 portion

Protein 38.7 g

Calories 1381 kJ / 330 kcal

Fat 10.4 g

Carbohydrates 20.5 g

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Also featured in

A Taste of India 72 Recipes
UK and Ireland

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