LENTILS WITH VENISON AND TOMATOES

Preparation Method :

• Heat the oil in a karahi, wok or deep pan, simmer and add the bay leaf, cloves, peppercorns and onion slices, until the onions are golden brown, stirring occasionally.
• Add the diced venison, turmeric, chilli 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.
• Pour in 4 cups of the water and cover the pan .Simmer over a low heat for about 40 minutes until the meat is tender.
• Put the lentils into a pan with 2 ½ cups water and boil for about 10 - 12 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 ¾ cup of water to loosen the mixture.
• When the meat is tender, stir-fry the mixture until some free oil begins to appear on the sides of the pan.
• Add the cooked lentils to the venison and mix together well.
• Add the tomatoes, chilies and fresh coriander and serve.