- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 445
- Carbohydrate Content: 14g
- Fat Content: 28g
- Fiber Content: 4g
- Protein Content: 32g
- Saturated Fat Content: 3g
- Sodium Content: 2.8g
- Sugar Content: 9g
- bread - 1 slice of bread
- venison - 500g venison mince (ask your butcher to grind the mince twice to give it a smooth, fine texture)
- coriander - 3 tbsp chopped coriander leaves
- green-chillies - 5 medium green chillies, chopped (or fewer if you don't like it too hot)
- clove - 1 clove, ground
- cardamom - 1/4 tsp each freshly roasted and ground cardamom and cassia bark (or 1/2 tsp cinnamon)
- onion - 1 small white onion, finely chopped
- egg - 1 egg
- vegetable-oil - vegetable oil, for deep-frying
- naan-bread - naan bread, to serve
- oil - 5 tbsp oil
- red-chilli - 2 whole dried red chillies, each broken in half
- clove - 2 cloves
- green-cardamom - 1 green cardamom
- onion - 3 medium onions, chopped
- ginger-and-garlic-paste - 1 tbsp ginger and garlic paste
- turmeric - 1/4 tsp ground turmeric
- coriander - 2 tsp ground coriander
- tomato-puree - 2 tbsp tomato puree
- Soak the bread in water. Squeeze out all the liquid, then break up the bread and mix it with the venison mince, 1 tsp salt and the rest of the kofta ingredients except for 1 tbsp of the green chillies.
- Shape the mixture into small oval portions around the size of a golf ball. Heat a saucepan orwokno more than 1/3 full of oil until it is hot but not smoking and a cube of bread browns in 30 secs. Deep-fry the kofta in batches until they darken in colour, then set them aside on kitchen paper.
- To make the sauce, heat the oil in a pan, add the dried red chillies, cloves, cardamom, onions, and ginger and garlic paste, and saute until the onion turns golden brown. Add the turmeric and coriander powder, then 30 secs later add 2 tbsp of water to prevent the onions and spices from burning. Lower the heat, then add the tomato puree.
- To ensure there are no raw spices, saute until the oil separates from the mixture, then add 250ml of water and cook for 2-3 mins. Add the kofta to the sauce and simmer gently, uncovered, for another 8-10 mins, turning the kofta very gently a few times. Garnish with green chillies before serving with naan bread.
Venison kofta is one of my favorite kofta recipes that my mom used to cook for me. This is high calories and carbohydrate content recipe, delicious and looks pretty good. Venison kofta is actually a curry recipe suitable for 4 people, takes only 35 mins; recipe has bread, venison, coriander, green chillies, clove, cardamom, onion, egg, vegetable oil, naan bread, oil, red chilli, clove, green cardamom, onion, ginger and garlic paste, turmeric, coriander and tomato purée.