Venison With Lentils & Tomatoes Recipe

Name: Venison With Lentils & Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons mustard oil (or corn oil); 1 bay leaf; 2 whole cloves; 4 black peppercorns; 1 medium onion, sliced; 1 lb venison, diced; 1/2 teaspoon ground turmeric; 1 1/2 teaspoons chili powder; 1 teaspoon garam masala; 1 teaspoon crushed coriander seed; 1 in cinnamon stick; 1 teaspoon crushed garlic; 1 teaspoon ground fresh gingerroot; 1 1/2 teaspoons salt; 6 cups water; 1/3 cup split red lentils; 2 medium tomatoes, quartered; 2 fresh green chilies, chopped; 1 tablespoon chopped fresh coriander (cilantro)

Servings: persons

4 tablespoons mustard oil (or corn oil)
1 bay leaf
2 whole cloves
4 black peppercorns
1 medium onion, sliced
1 lb venison, diced
1/2 teaspoon ground turmeric
1 1/2 teaspoons chili powder
1 teaspoon garam masala
1 teaspoon crushed coriander seed
1 in cinnamon stick
1 teaspoon crushed garlic
1 teaspoon ground fresh gingerroot
1 1/2 teaspoons salt
6 cups water
1/3 cup split red lentils
2 medium tomatoes, quartered
2 fresh green chilies, chopped
1 tablespoon chopped fresh coriander (cilantro)

1
Heat oil in a wok or large, deep pan. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion slices. Fry for about 5 minutes, or until the onions are golden brown, stirring occasionally.
2
Add the diced venison, turmeric, chili powder, garam masala, coriander seeds, cinnamon stick, garlic, ginger and most of the salt, and stir-fry for about 5 minutes over a medium heat.
3
Pour in 3 1/2 cups of water an cover the pan with a lid. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the meat is tender.
4
Put the lentils into a pan with the remaining 2 1/2 cups water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to mash. If the lentils are too thick, add up to 2/3 cup more water to loosen the mixture.
5
When the meat is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan. Add the cooked lentis to the venison and mix together well.
6
Add the tomatoes, chillies and fresh coriander and serve.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons mustard oil (or corn oil), 1 bay leaf, 2 whole cloves, 4 black peppercorns, and more.

Yes, Venison With Lentils & Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison With Lentils & Tomatoes

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