Spicy Venison Meatballs Recipe in a Curry Sauce

Indian inspired venison meatballs in a yoghurt based curry sauce served with pilau rice.

Spicy Venison Meatballs Recipe in a Curry Sauce

Venison works wonderfully with Indian spicing and the flavours in these spicy venison meatballs are like the greatest hits of Indian food.

Course Main Course

Cuisine Anglo Indian

Keyword indian meatballs, venison curry, venison meatball, Venison meatball curry

Prep Time 15

Cook Time 25

Total Time 40

Servings Servings

Calories 681kcal

Author Brian Jones

Ingredients

For The Meatballs:

400 g Minced Venison 14oz
1 Green Chilli Pepper
1 Small-Medium Echalion or Banana Shallot 35g
2 Garlic Cloves
2 teaspoon Dried Fenugreek Leaves
1 teaspoon Garam Masala
1 teaspoon Fennel Seeds
⅛ teaspoon Ground Cloves
1 Egg Yolk
25 g Dried Breadcrumbs ¼ Cup
¼ teaspoon Salt

For the Sauce:

1 tablespoon Cooking Oil
2 tablespoon Ghee
2 Garlic Cloves
1 Small-Medium Echalion or Banana Shallot 35g
6 Dried Kashmiri Chilli Peppers
12 Curry Leaves
1 teaspoon Kashmiri Chilli Powder
½ teaspoon Ground Turmeric
½ teaspoon Ground Cumin
2 tablespoon Tomato Puree
125 ml Water ½ Cup
125 ml Full Fat Natural Yoghurt ½ Cup (remove the yoghurt from the fridge for an hour before cooking if possible)
¼-½ teaspoon Salt

Instructions

Cut the shallots for both the meatballs and the sauce in half, then peel them and dice them as finely as you can. Add half of them to a bowl with the venison.
Dice the garlic cloves for both the sauce and the meatballs as finely as you can, and add half of them to the bowl with the meatballs.
Chop the green chilli as finely as you can and add it to the bowl along with the rest of the ingredients for the meatballs.
Mix everything together and then form 10 meatballs a little smaller than a ping pong ball; they should weigh almost 50g (2oz) each. Using wet hands helps with this process.
Heat the ghee and the mustard oil in a 30cm or 12" frying pan over a medium heat, and when it is hot, brown the meatballs on all sides. Whilst they are browning, spoon the ghee and oil mixture over them to get a nice even colour.
Remove the meatballs and set them aside, and return the pan to a medium heat.
Add the dried chilli peppers, curry leaves, diced shallot and garlic and cook for 2-3 minutes.
Add the tomato puree and cook for a further 2 minutes, mashing the tomato puree to ensure that it cooks out.
Stir in the chilli powder, turmeric and cumin, then pour in the water and remove the pan from the heat.
Mix some of the base of the sauce into the yoghurt to temper it, then add the yoghurt to the pan along with the salt and stir to combine.
Return the pan to a medium-low heat and add the meatballs. Roll them around in the sauce and cook for 10-12 minutes. It is important that the sauce does not boil from this point because it increases the risk of the yoghurt splitting.

I aim for an internal temperature of around 68°C or 155°F when I stop cooking the meatballs. This will deliver a temperature of around 71-72°C or 160°f when served.

Nutrition