Ingredients:
- 450g(1lb) venison, cut into 1 inch cubes.
For the marinade:
- 2.5cm (1inch)piece of fresh ginger.
- 2 cloves of garlic.
- ½ tsp ground turmeric.
- ½ tsp ground cumin.
- ¼ tsp chilli flakes.
- ¼ tsp ground cinnamon.
- 6 black peppercorns, crushed.
- 2 cloves.
- 250ml(9fl oz) plain yoghurt.
- 2 tbsp olive oil.
For the sauce:
- ½ cucumber.
- 275ml (10fl oz) plain yoghurt.
- ¼ tsp ground cumin.
- Lemon juice.
- Mint leaves.
- Salt & pepper to taste.
To Serve:
- Plain boiled rice.
- Green salad.
Method:
- Blitz all marinade ingredients, except the oil and yoghurt, in a food processor, or chop very finely.
- Stir in the oil and yoghurt and add the cubed venison, mixing well to ensure all pieces of the meat are covered.
- Leave to marinate in the fridge for several hours, preferably overnight.
- Drain the meat and thread onto skewers so the cubes do not touch.
- Grill or barbecue for about 15 minutes, turning frequently and basting with the marinade.
For the sauce:
- Coarsely grate the cucumber onto a plate, sprinkle with salt and leave for 30 minutes.
- Press the cucumber and pour away the excess liquid.
- Stir into the yoghurt and add the ground cumin, chopped mint leaves and lemon juice.
- Season to taste.
- Serve with rice and a fresh green salad.
