MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cyrus' Spiced Venison Skewers w/Brussels Sprouts Thoran
Categories: Game, Herbs, Chilies, Vegetables, Curry
Yield: 5 Servings

MMMMM-------------------SPICED VENISON SKEWERS------------------------
500 g (1 lb 2 oz) venisonp; in 2cm
- (3/4") pieces
2 tb Ginger & garlic paste
1/2 ts Ground turmeric
2 ts Ground coriander
1 ts Ground cumin
1 ts Chilli spice mix
1/2 ts Garam masala
1/2 Lemon; juice only
Oil; for deep-frying
1 lg Green chile; fine chopped
1 tb Fine chopped fresh
- coriander
4 tb Plain flour
2 lg Eggs
Salt

MMMMM------------------BRUSSELS SPROUTS THORAN-----------------------
1 tb Oil
1 ts Black mustard seeds
1/2 ts Cumin seeds
10 Curry leaves; thin sliced
2 md Green chilies; fine chopped
1 ts Fine chopped fresh root
- ginger
1/4 ts Asafoetida
1 sm Onion; rough chopped
2 tb Grated fresh coconut
12 Brussels sprouts; shredded
1 tb Fine chopped fresh
- coriander

Mix the venison with the ginger and garlic paste,
turmeric, ground coriander, ground cumin, chilli powder,
garam masala and a tablespoon of lemon juice in a large
bowl. Cover and marinate in the fridge for 5-6 hours or
more, if possible.

Heat 2 tablespoons of oil in a casserole dish over a
medium heat. Add the venison when the oil is almost
smoking then cook until browned on all sides.

Remove from the heat, add the chopped chilli and
coriander and check the seasoning. When cool enough to
handle thread 4 pieces of venison onto each skewer until
all the venison is used up.

Fill a deep-fat fryer or a large, deep, heavy-bottomed
pan two-thirds full with the oil. Heat to 180C (a cube
of bread should turn brown in one minute when dropped
in.) CAUTION: Hot oil can be dangerous. Do not leave
unattended.

Place the flour in a bowl and beat the eggs with a pinch
of salt in another. Roll each kebab in the flour, dip it
in the egg and deep-fry until golden-brown. Drain on
kitchen paper.

To make the thoran, heat the oil in a frying pan and add
the mustard and cumin seeds. Cook until they begin to
pop, then add the curry leaves, ginger, chilli and
asafoetida. Stir for a few seconds and add the onions
and coconut, stirring, until the coconut gives off a
nutty aroma.

Add the Brussels sprouts, cover with a tight lid and
cook for 1-2 minutes. Take off the lid and cook, for 2
minutes, stirring occasionally, until dry. Stir through
the fresh coriander.

Serve the kebabs with the Brussels sprout thoran.

Serves 4 - 6

By: Cyrus Todiwala, from Saturday Kitchen

RECIPE FROM: https://saturdaykitchenrecipes.com

Uncle Dirty Dave's Archives

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... If you got enough butter you can even make lobster taste good.
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