Venison Tikka Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
Onions, raw, 6 cup, chopped Olive Oil, 4 tbsp Yogurt, plain, low fat, 2 cup (8 fl oz) Ginger Root, 5 tsp Garlic, 7 clove Tomato Paste, .25 can (6 oz) Red Ripe Tomatoes, 2 cup, chopped or sliced Salt, 2.5 tsp Pepper, red or cayenne, 1 tsp Turmeric, ground, 2 tsp *garam masala, 2 tsp , tandoori masala, 2 tsp venison, 2.5 pounds
Mix yogurt to venison, with 1 tsp salt, 1/4 tsp pepper, 1 tsp tumeric, 2 tsp garam masala and marinade for 30 minutes.
In a pressure cooker... Saute onions in olive oil, add salt to release water from onions and it helps to saute the onions faster. Add ginger, garlic, tomatoes, tomato paste and stir it rest of spices on medium high heat for 2-3 minutes. Add the venison to sauteed onion mix and stir and cook for 2-3 minutes and lower heat to medium and put the pressure lid on the pressure cooker. Cook under pressure at medium heat for 30 minutes. After 30 minutes turn off stove and let it stand for 10 minutes with lid shut under pressure. After ten minutes, open and check to see how much liquid you have, you can add water to get more soup and cook at medium heat for 10 minutes. Serve with rice or naan.
Serving Size: makes 13 1/2c servings
Number of Servings: 13
Recipe submitted by SparkPeople user PAGI1005.
In a pressure cooker... Saute onions in olive oil, add salt to release water from onions and it helps to saute the onions faster. Add ginger, garlic, tomatoes, tomato paste and stir it rest of spices on medium high heat for 2-3 minutes. Add the venison to sauteed onion mix and stir and cook for 2-3 minutes and lower heat to medium and put the pressure lid on the pressure cooker. Cook under pressure at medium heat for 30 minutes. After 30 minutes turn off stove and let it stand for 10 minutes with lid shut under pressure. After ten minutes, open and check to see how much liquid you have, you can add water to get more soup and cook at medium heat for 10 minutes. Serve with rice or naan.
Serving Size: makes 13 1/2c servings
Number of Servings: 13
Recipe submitted by SparkPeople user PAGI1005.
Nutritional Info Amount Per Serving
- Calories: 232.1
- Total Fat: 7.1 g
- Cholesterol: 71.0 mg
- Sodium: 554.2 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.9 g
- Protein: 29.6 g
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