Venison Vindaloo
| Yield: | 6 Servings |
| Categories: |
| 1 1/2 | lb | Venison from shoulder; rump or leg cut into 3/4 inch cubes |
| MARINADE | ||
| 1 | ts | Cumin seeds |
| 1 | ts | Black mustard seeds |
| 1 | Onion; peeled and quartered | |
| 6 | Cloves garlic | |
| 2 | tb | Fresh chopped ginger |
| 2 | tb | Vinegar (use white or cider) |
| 2 | tb | Corn oil or canola oil |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground clove |
| COOKING SAUCE | ||
| 1 | 1-inch ball of tamarind pulp | |
| 1/2 | c | Corn oil or canola oil |
| 1 1/2 | c | Thinly sliced onions |
| 1 1/2 | ts | Turmeric |
| 1 1/2 | ts | Hot red pepper |
| 1 1/2 | ts | Sweet paprika |
| 1 | ts | Kosher salt |
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