Autumn Recipe: Venison Keema Aloo with Firepit Garlic Naan

This delicious and nutritious Autumn curry is all cooked outside over fire and smoke on our Vulcanus grill!

Venison Keema Aloo with Firepit Garlic Naan, Serves 6-8

Ingredients

Keema:

  • 1kg venison, lamb or mutton mince

  • 150ml oil

  • 4 onions, finely sliced

  • 2 medium potatoes, peeled, diced

  • 4 bay leaves

  • 4 cardamom

  • 3 – 4 cinnamon sticks

  • 2 star anise petals

  • 2 tsp ginger

  • 2 tsp garlic

  • 1.5 – 2 tsp salt (adjust to your preference)

  • 1 tsp turmeric powder

  • 1.5 tsp chilli powder

  • 1 tsp coriander powder

  • 1.5 tsp cumin powder

  • 2 tsp mixed curry powder

  • 1 tbsp dried fenugreek leaves (methi leaves)

  • 1 pint of water (for the final boil)

  • 1 cup of frozen peas

    Garlic Naan:

  • 2 tsp instant yeast

  • 120 ml warm water

  • 300g strong white bread flour, plus extra for dusting

  • 1 tsp sugar

  • ½ tsp baking powder

  • 1 tsp salt

  • 150 ml natural yogurt

  • 30g melted unsalted butter

    Garlic butter:

  • 75g melted unsalted butter

  • 1 tsp salt

  • 2 cloves minced garlic

  • 2 tsp finely chopped parsley

Method:

Get your Vulcanus plancha ripping hot. Brown the mince directly on the plancha. Make sure it develops a deep crust so don’t move it around too much. Remove and set aside in a heavy cast iron pot. On the same part of the plancha add the onions, potatoes and a knob of butter and cook until softened. Carefully add all of the herbs and spices and mix, then cook for a further 5 minutes. Add the onion mix to the mince and add the water. Place the pot on the grill over a low to medium heat and simmer for 90 minutes.

For the naan, mix all of the dry ingredients apart from the yeast in a bowl. Add the yeast to the warm water and leave for 5 minutes then add to the rest of the ingredients with the yogurt and melted butter. Mix together, tip onto a work surface and knead for 3 minutes. Rest for an hour then knead for another 3 minutes. Divide into 6 balls and leave, covered in a warm place for another hour. Roll out with a rolling pin and put on the hottest part of the plancha. Whilst the bread cooks, in a small pan heat the butter, garlic, salt and parsley. When the breads are charred and puffy, brush with the garlic butter and serve immediately.

Enjoy!

High Grange Devon