Venison Amchur Curry

Hello all! Rick here for this week's recipe. First, I'd like to say "thank you" for your patience in getting Jen's move completed, and for both of us to get settled into our new (but temporary) lives apart from each other. Still can't get used to not having her next to me... 

This week's recipe has me returning to India for a dish that bursts with flavor. As many of you may know, Indian food is never known for being dull or boring. Sometimes, it can be quite strong. Other times, it may set your mouth on fire. But don't worry. I found a dish that tastes just right. Here, we have a dish I call Venison Amchur. "Amchur" being the dried mango powder that goes into it. 

Servings: 4
Prep Time: 20-25 minutes
Cook Time: 35-45 minutes
- 1 lb. of venison roast, cleaned and cubed into 3/4 inch squares
- 3 medium onions
- 1/2 cup of vegetable oil, plus 1 tsp.
- 1 tsp. of finely chopped fresh ginger
- 1 clove of garlic, crushed
- 1 tsp. of chili powder
- 1 pinch of ground turmeric
- 1 tsp. of salt
- 1 Serrano chili, seeded and chopped
- 1 1/2 cups of water
- 1 1/2 tsp. of amchur (mango) powder
- 1 cup of chopped cilantro

- cooked white rice, for serving

1. With a sharp knife, finely chop 2 onions. Over medium heat, heat 1/2 cup of vegetable oil in a skillet. Add the chopped onion and cook until golden brown, being sure not to char. 
2. Reduce heat, then add ginger, garlic, chili powder, turmeric and salt. Stir-fry this mixture for about 3-5 minutes. Next, add 2/3 of the chopped Serrano chile. 

Chef's Note: 1 Serrano will give this dish a little zing. If you want to turn up the heat, chop 2 Serranos. 
3. Return heat to medium. Add the cubed venison. Stir-fry for 3 minutes, being careful not to overcook the venison. 

4. Add water, then cover and cook over low heat for 35-45 minutes, making sure to stir occasionally to avoid burning. Keep the fire very low to keep venison from toughening up. Also, keep a watch on the water level. You want it to slowly reduce, but not so much that it burns the dish.
5. While meat simmers, thinly slice the remaining onion. Add 1 tsp. of vegetable oil to a small skillet and cook until soft and golden. Then set aside. 

After 35-45 minutes, add the remaining third of the chopped Serrano, amchur powder and chopped cilantro to the venison. Stir-fry for 3 minutes, allowing all ingredients to blend together. 
6. Pour mixture over hot white rice. Spoon sautéd onion over the venison. Add a sprig of cilantro for color. And enjoy!