Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 6 Methi Sachet x 2 Tyga Masala No. 2 Tyga Masala No. 22 Tyga Masala No. 23 Kashmiri Chilli Mix

You will need to buy: 2 onions 600g venison 1 bunch coriander 3 tbsp vegetable oil/rapeseed oil/olive oil 1 tsp salt 2 tbsp natural yoghurt 1 tbsp honey 4 roti or naan breads

Prep:

1. Preheat the oven to 180�C.
2. Finely dice the onions.
3. Chop the venison into bite size chunks.
4. Chop the coriander discarding the stems..

Cook:

1. In a casserole dish with a lid, heat the oil and add the onions, Ginger & Garlic Paste, salt, Tyga Masala No. 6 and both of the Methi Sachet�s. Stir continuously on a high heat for 4 minutes.
2. Add Tyga Masala No. 2, Tyga Masala No. 22, Tyga Masala No. 23 and Kashmiri Chilli (� tsp for mild, 1 tsp for medium and 1� tsp for hot). Stir continuously for 2 minutes.
3. Add 400ml water and the venison. Bring to the boil, cover and cook in the oven for 1-1� hours until the meat is tender.
4. Remove from the oven and place on a medium heat. Add the yoghurt and honey. If the sauce is too dry add 100ml water or if it�s too runny, reduce over a high heat. Cook for 5 minutes.
5. Sprinkle with coriander.

VEGETARIAN New Potato & Parsnip Achar Gosht Prep

1. Preheat the oven to 180�C.
2. Finely dice the onions.
3. Chop the potatoes and parsnips into bite size chunks.
4. Chop the coriander discarding the stems. Cook
5. In a casserole dish with a lid, heat the oil and add the onions, Ginger & Garlic Paste, salt, Tyga Masala No. 6 and both of the Methi Sachet�s. Stir continuously on a high heat for 4 minutes.
6. Add Tyga Masala No. 2, Tyga Masala No. 22, Tyga Masala No. 23 and Kashmiri Chilli (� tsp for mild, 1 tsp for medium and 1� tsp for hot). Stir continuously for 2 minutes.
7. Add 400ml water and the vegetables. Bring to the boil, cover and cook in the oven for 45- 1 hour or until the vegetables are tender.
8. Remove from the oven and place on a medium heat. Add the yoghurt and honey. If the sauce is too dry add 100ml water or if it�s too runny, reduce over a high heat. Cook for 5 minutes.
9. Sprinkle with coriander.

Wine Paring: BACCOLO ROSSO APPASSIMENTO PARZILE 2016,Veneto, Italy The Baccolo is a tangy fruit-driven wine, with notes of spicy cherry and smooth vanilla oak, giving it a lovely rounded mouthfeel. The venison needs a powerful wine to stand up to its robust flavours, so we highly recommend the Baccolo to do just that thanks to its Appassimento process; the grapes are partially air dried to intensify the flavours, which allows the wine to hold its own against the rich venison.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No.23: (Ground Garam masala, Ground Cumin, Ground Turmeric, yoghurt powder, MILK, lime powder, ground black pepper). Tyga Masala No.22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No.6: (cardamom pods, cilantro coriander leaves). Kashmiri Chilli. Methi / Fenugreek Leaves