Rajasthani-spiced venison curry

Method

1. Soak the chillies (if using) for 30 minutes in hot water, then drain.
2. Heat the oil in a non-stick pan and sear the meat on all sides. Place in a bowl. Cook the onion over a medium-high heat until golden brown on the edges.
3. Blend the ginger, garlic and dried chillies, if using, with water until smooth. Add to the pan and cook until the garlic smells cooked.
4. Add the yogurt and ground spices (including the chilli powder, if you didn’t use dried chillies) and stir until it comes to a boil; the masala will reduce to a thick paste and release oil into the pan. At this point, add a little water. Return the venison with its juices, season and coat in the masala. Add the stock. Bring to a boil while stirring, then reduce the heat and simmer gently for four or five minutes for a slightly pink interior. Taste and adjust the seasoning, adding lemon juice, if you like. Add the coriander and serve sprinkled with crispy shallots, if using.