Venison Achar Gosht

Ginger & Garlic Paste, Tyga Masala No. 6, Methi Sachet x2, Tyga Masala No. 2, Tyga Masala No. 22, Tyga Masala No. 23, Kashmiri Chilli Mix

• 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

Venison Achar Gosht

Prep:

1. Preheat the oven to 180C.
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 Sachets. 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 (1 tsp for mild, 2 tsp for medium and 3 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 1-1.5 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

1. Preheat the oven to 180C.
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 Sachets. 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 (1 tsp for mild, 2 tsp for medium and 3tsp 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.

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.