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Jungli Laal Maas

Jungli Laal Maas
3.2 9 ratings
Prep. 15 min
Total 5 h
4 portions
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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

Nutrition per 1 portion

Calories 330 kcal / 1381 kJ
Protein 38.7 g
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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