Summary

Ingredients

• 600 g ame meat, e.. roe deer, sta, wild boar
• 1 onion (s)
• 4 garlic clove (s)
• 1 tablespoon ginger
• 2 tablespoon tomato paste
• 2 teaspoons cumin powder
• 2 teaspoon turmeric powder
• 2 teaspoon garam masala
• 1 teaspoon, heaped coriander powder
• 500 ml game stock or vegetable stock
• 1 small Can / s tomatoes, chunky
• 200 ml cream
• 250 g potato (s)
• Vegetable oil or clarified butter or ghee
• salt and pepper

Moreover:

• 2 tablespoon natural yogurt
• 1 tablespoon parsley, freshly chopped
• Naan bread (s) or rice as a side dish

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Instructions

1. Cut the meat into bite-sized pieces and fry them in vegetable oil or clarified butter for a few minutes, then remove and set aside. Steam the finely chopped onion in the remaining fat until it is translucent and then add the chopped garlic cloves and the finely chopped ginger and fry. Add tomato paste, garam masala, cumin, turmeric, coriander and sweat while stirring constantly.
2. Put the pieces of meat with the game stock or the vegetable stock, the chopped tomatoes and the cream in the frying pan. Season with pepper and salt and bring to the boil briefly. Reduce the heat and simmer with the lid half closed for about 1.5 hours until the liquid has a creamy consistency. Add the diced potatoes and simmer for another 30 minutes. Stir in the meantime, otherwise the potatoes will stick to the bottom. If the sauce becomes too thick, add some stock or broth.
3. Garnish with yogurt and the chopped parsley and serve. Serve with naan bread or serve with basmati or jasmine rice. A fresh salad always goes with it.