Venison With Lentils & Tomatoes - cooking recipe

Ingredients

4 tablespoons mustard oil (or corn oil)
1 bay leaf
2 whole cloves
4 black peppercorns
1 medium onion, sliced
1 lb venison, diced
1/2 teaspoon ground turmeric
1 1/2 teaspoons chili powder
1 teaspoon garam masala
1 teaspoon crushed coriander seed
1 in cinnamon stick
1 teaspoon crushed garlic
1 teaspoon ground fresh gingerroot
1 1/2 teaspoons salt
6 cups water
1/3 cup split red lentils
2 medium tomatoes, quartered
2 fresh green chilies, chopped
1 tablespoon chopped fresh coriander (cilantro)

Preparation

Heat oil in a wok or large, deep pan. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion slices. Fry for about 5 minutes, or until the onions are golden brown, stirring occasionally.
Add the diced venison, turmeric, chili powder, garam masala, coriander seeds, cinnamon stick, garlic, ginger and most of the salt, and stir-fry for about 5 minutes over a medium heat.
Pour in 3 1/2 cups of water an cover the pan with a lid. Simmer over a low heat for about 35-40 minutes, or until the water has evaporated and the meat is tender.
Put the lentils into a pan with the remaining 2 1/2 cups water and boil for about 12-15 minutes, or until the water has almost evaporated and the lentils are soft enough to mash. If the lentils are too thick, add up to 2/3 cup more water to loosen the mixture.
When the meat is tender, stir-fry the mixture using a wooden spoon, until some free oil begins to appear on the sides of the pan. Add the cooked lentis to the venison and mix together well.
Add the tomatoes, chillies and fresh coriander and serve.