Ajay Kumar
A rich and fragrant korma made with tender roe deer back strap, silky cashew and almond sauce, finished with cream, saffron and warm spices.
the roe deer
Make a marinade with ingredients except the butter and oil.
Lightly marinate roe deer with it.
the korma base
Heat the ghee in a heavy-bottomed pan.
Add the whole spices and allow them to release their aroma.
Add the onions and cook gently until soft and lightly golden.
Add ginger and garlic paste and cook out thoroughly.
the nut paste
Blend the soaked cashews and blanched almonds with a little stock until completely smooth.
Pass through a fine sieve if necessary.
the sauce
Add the ground coriander and white pepper to the onion mixture and cook briefly.
Add the nut paste, yoghurt and stock gradually, stirring continuously.
Simmer gently for 15–20 minutes.
Blend until silky smooth and pass through a fine sieve.
the roe deer
Sear the marinated roe deer as quickly as possible in oil and baste with butter until nicely coloured. Don't let the spices burn.
Note that deer should be rested for 8-10 minutes before slicing. It should be pink in the middle and very tender.
finish of sauce and plating
Add double cream, saffron milk, ground cardamom and rose water.
Adjust seasoning and consistency.
Finish with a little ghee.
Place nicely sliced roe deer back strap on a warm plate and serve it with a little swoosh or pool of the Korma sauce, Seasonal garnish of your choice and sautéed Vegetables.
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