This completes my tandoori recipes, similar but different to my pheasant recipe , so not trying to be authentic – just after something that tastes good to me.
Best starting the marinade after breakfast and cooking that evening, awesome from the BBQ.
Prep: 5 min Marinade: 2+ hours Prep: 5 min Cooking: 24 min
Ingredients
- 300g cubed venison (leg or blade)
- 1 green pepper cut into large squares
- 1 onion cut into large squares
- 250g tomatillos (halved or as a cooked paste)
For the marinade
- 1/2 tub sour cream (about 125ml)
- 1 tsp coriander
- 2 cayenne chilli finely chopped or 1 tsp chilli powder
- 2 tsp cumin
- 1 dstspn garam masala
- 2 garlic cloves crushed or chopped
- 1 tsp paprika
- 1 tsp smoked paprika
- juice of 1/2 a lime
- salt and pepper
Method
- Mix all the marinade ingredients in a bowl then add the pieces of meat and stir to give them a good coating. Cover and put in the fridge for as long as you like (6 hours is good). When your ready start on step 2.
- Preheat the oven to 225oc (fan).
- Make up skewers of onion, pepper and the marinaded meat. place these over a baking tray and pour on any remaining marinade. Drizzle with a little vegetable oil.
- Add 50ml water and the tomatillos directly to the baking tray – this is to steam the meat as it cooks and with the marinade drips makes the sauce.
- Place in the oven to cook for 24min, baste every 6 minutes and turn at least once during the cooking time.
- Take out of the oven and empty the skewers onto the plate, put the baking tray on the hob on a high heat (8/10 on my induction) and stir briefly to mix the remaining water, sauce and roasted tomatillos. Remove the skins and drizzle on top of the tandoori.
Things to think about…
I normally serve it with a little rice (often flavoured with a cardamon pod in the water), a potato or pumpkin curry and poppadum’s or naan, along with dips – basically I love to have a taps style curry rather than a one dish meal.