Flavourful and seasonal....
1. To prepare the wet curry paste, roughly chop and place ingredients into a food processor and blitz to a paste, adding a dash of water if required and add a pinch of salt to season.
2. For the dry curry mix, heat a non-stick frying pan without oil and lightly toast the dry ingredients. Grind to a fine powder using a pestle and mortar or in a wet and dry grinder.
3. Mix both the wet paste and the dry mix together. Store in an air tight container in the refrigerator to maintain freshness (this mix should last for 2-3 weeks).
4. Heat a medium oven proof pan with a tablespoon of vegetable or sun flower oil and colour the venison until golden brown, then remove from the pan.
5. Add the roughly chopped onion into pan and sweat off without colouring for 1-2 minutes until transparent. Place the potatoes, venison, bay leaf, cardamom pods and cinnamon stick back into the pan, add the coconut milk and bring to a gentle simmer.
6. Taste and add the tamarind, fish sauce and brown sugar. Check seasoning and place a lid on the pan and place into a pre-heated oven at 140ºC /gas mark 1 and braise for 1 ¼ - 1 ¾ hours until venison is tender and potatoes are cooked.
7. Add the broccoli and cook for a further 10 minutes until tender. Serve sprinkled with freshly chopped chilli if desired.