Ingredients

• 500g/1lb 2oz venison
• cut into 2cm/¾in pieces
• 2 tbsp ginger and garlic paste
• or equal amounts of ginger and garlic
• finely grated
• ½ tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chilli powder
• ½ tsp garam masala
• ½ lemon
• juice only
• vegetable oil
• for deep-frying
• 1 large green chilli
• finely chopped
• 1 tbsp finely chopped fresh coriander
• 3–4 tbsp plain flour
• 2 free-range eggs
• salt
• 1 tbsp vegetable oil
• 1 tsp black mustard seeds
• ½ tsp cumin seeds
• 10–12 curry leaves
• thinly sliced
• 2 medium-sized green chillies
• finely chopped
• 1 tsp finely chopped fresh root ginger
• ¼ tsp asafoetida
• 1 small onion
• roughly chopped
• 2–3 tbsp grated fresh coconut
• 10–12 Brussels sprouts
• shredded
• 1 tbsp finely chopped fresh coriander

Directions

• 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.