• 600g venison loin
• 1 tbsp mint sauce
• 6 birds eye green chillies
• 50g coriander
• 1⁄4 cucumber
• Salt
• 1 red pepper
• 2 tbsp vegetable oil
• Juice of 2 limes
• 1 vanilla pod, split andde-seeded & roughly choppedMARINADE & SPICES

• 1 tbsp garlic paste
• 2 tbsp ginger paste
• 4 tbsp natural yoghurt
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp cloves
• 1 tsp peppercorns

To Serve

• Lime wedge
• Chunky chaat masala
• Coriander leaves
• Shredded red pepper
• 1 tbsp tamarind paste
• 4 paratha

1. Dice the venison loin into large 1 inch cubes. Remove all the silver skin, watching for hairs, make sure all meat pieces are the same size.

2. Make the marinade by adding all the wet ingredients into a bowl, then lightly toast spices in a dry pan. Mix together, add the venison, cover the marinade equally and pop in fridge.

3. Finely slice the skin and some flesh from the pepper on all sides. Shred finely into julienne and place in a bowl of iced water. Split and de-seed the rest of the pepper and roughly chop.

4. Pick some coriander leaves, reserve in ice cold water (keep the stems).

5. Blitz the red pepper trim, coriander stems, green chillies, mint sauce, lime juice, vegetable oil & salt together.

6. Mix first marinaded venison with this mix, place on skewers, allow to temper.

7. Cook on highest oven heat 300°c or BBQ until cooked pink, allow to rest!

8. Using a dry hot frying pan, cook the paratha on both sides until golden, reserve on a tea towel to keep warm.

9. Lay the paratha on a board spread with some yoghurt, add venison skewer, garnish with coriander leaf and red pepper curls. Drizzle over tamarind paste. Dust with chunky chaat masala and a lime wedge.