Kachi mirch ka gosht – venison and green peppercorn curry with parathas

Rohit Ghai

Rohit Ghai

13th February 2020
Rohit Ghai

Kachi mirch ka gosht – venison and green peppercorn curry with parathas

210 min

This rich and creamy venison curry recipe is the perfect dish to prepare if you're after something a little different. The sauce is given plenty of depth with whole spices and caramelised onions, with the green peppercorns adding a briny brightness to the yoghurt and cream. Served with buttery soft parathas, it's an indulgent experience perfect for cool autumn and winter nights.


  • 1kg diced venison shoulder, or leg 150g of plain yoghurt 4 tsp coriander seeds 1 tbsp of cumin seeds 1 1/2 tsp black cumin 1 1/2 tsp black peppercorns 5 green cardamom pods 1 black cardamom pod
  • 1 cinnamon stick, small 4 cloves 1 Indian bay leaf 250g of onion, finely sliced 2 tbsp of ginger, chopped 4 green chillies, deseeded and chopped 10g of green peppercorns 100g of single cream 1 tsp fennel powder 50g of ghee salt


  • 260g of wholemeal flour, plus extra for dusting 1 tsp carom seeds 1 tbsp of coriander leaves, chopped 2 tbsp of ghee, plus extra for brushing whole milk, or water, lukewarm (as needed) salt


  • 4 green chillies, halved lengthways 4 tbsp of coriander, chopped chilli oil, for drizzling 4 tbsp of fried onions


Place the coriander seeds, cumin seeds and black peppercorns in a dry frying pan and toast for a minute or two until fragrant. Transfer to a pestle and mortar or spice grinder and blitz or pound into a powder.
Mix into the yoghurt with a good pinch of salt, then use this to marinate the chunks of venison. Set aside for 1 hour.
Meanwhile, add the ghee to a large saucepan over a medium heat. Add the cardamom pods, cinnamon, cloves and bay leaf. Sauté until they begin to crackle and splutter, then add the sliced onion and fry until it beings to turn golden brown (about 10 mins).
Add the ginger and green chillies, fry for a further minute until aromatic then remove from the heat and allow to cool.
Transfer the contents of the pan to a blender and blitz for a few minutes until smooth, then place back in the pan and over a medium heat once more.
By now, the venison should have been marinating for at least an hour. Add the green peppercorns to the curry sauce and cook for a few minutes, then add in the lamb (along with its marinade).
Stir for 30 seconds, then add around 750ml water. Bring to a boil, then reduce to a simmer and leave to cook uncovered until the sauce is thickened and the venison is tender.
While the curry is reducing down, make the parathas. Combine the flour, carom seeds, ghee and coriander in a large mixing bowl with a generous pinch of salt. Add lukewarm milk (or water) a little at a time, stirring constantly, until a soft dough forms.
You should need around 150ml of liquid, but it does vary – if you accidentally add too much then add more flour a tablespoon at a time until you’re happy with the texture.
Once the dough has come together in a slightly sticky ball, cover and leave it to rest at room temperature for 30 minutes.
Dust a work surface with plenty of flour and divide the dough into 8 equal balls. Take a ball and roll it into a very thin circle – you want the dough to be translucent and paper-thin.
Brush the top of it with melted ghee and sprinkle over some more flour, then roll it up into a tight log. Coil this log into a tight spiral, securing the end by pushing it into itself.
Dip the spiral into plenty of flour and dust the work surface again. Roll out the spiral into another very flat circle, dust with flour again and set aside under a tea towel to prevent it drying out.
Repeat this process with the remaining balls of dough until you have 8 flat parathas.
When the curry has reduced to your liking, add the cream, season with salt and keep warm. To cook the parathas, heat a large frying pan over a medium heat and add the parathas (one or two at a time, depending on the size of your pan).
Cook the parathas on both sides until puffed up and golden brown, brushing both sides with ghee as they cook. Once cooked keep them warm and soft by storing them under a tea towel.
To serve, stir the fennel powder into the curry and divide between 4 bowls. Place 2 parathas alongside each bowl, roughly tearing them as you pile them up.
Garnish the curry with the halved chillies and fried onions, then drizzle with a little chilli oil. Finish by sprinkling coriander over the curry and the parathas.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.