Venison kebab, curry potatoes, spicy pumpkin: recipes from restaurant Gunpowder | Food

Achari venison kebab

You will need four skewers for this. If using wooden ones, soak them in cold water for at least 30 minutes first so they don’t burn on the grill.

Preparation 10 minutes
marinate 3 hours+
Cook 20 minutes
Serves 4

1 tsp fennel seed
1 tsp onion seed
1 tsp yellow mustard seed
5 green cardamom pods
½ tsp fenugreek seeds
2 tbsp ginger-garlic paste
1 tbsp
ground turmeric
1 tbsp smoked paprika
1 tbsp Kashmiri chili powder
1 tbsp ground coriander
300 g Greek yogurt
1 tbsp lemon pickle
(from a jar, such as Patak’s or Ashoka)
20 ml mustard oil
1 tbsp finely chopped fresh ginger and chili

800g boneless venison shouldercut into 2 cm cubes

In a small pan, roast the fennel, onion, fenugreek and yellow mustard seeds and cardamom until fragrant, put in a mortar and grind coarsely. Place everything else except the meat in a large bowl, add a tablespoon of the freshly ground spice mix and stir to combine. Add the venison, toss, cover and refrigerate to marinate for at least three hours (and up to six).

Remove the game bowl from the refrigerator 45 minutes before cooking to allow the meat to come to room temperature. Thread the diced meat onto skewers (use the size or type you prefer), then grill on a nonstick griddle (or barbecue), turning often, about three minutes on each side, until golden brown and charred and just cooked.

Serve warm with salad and a yogurt dipping sauce.

Kashmiri dum aloo

Preparation 10 minutes
Cook 50 minutes
Serves 2

600g baby potatoes
8 tbsp canola oil
5 cm long cinnamon stick
2 cloves
1 tsp finely chopped fresh ginger
1 tsp minced garlic
1 tsp finely chopped green finger chili
2 small onions
peeled and finely chopped (200g net)
1½ tsp Kashmiri chili powder
½ tsp turmeric
100 g Greek yogurt
1 tsp cumin seeds
1 tsp ground coriander
½ tsp garam masala
medium tomatoesmashed skin, seeds and all
1 tsp dried fenugreek leaves
2 tbsp coarsely chopped fresh coriander
to finish

Boil the potatoes in boiling salted water until tender, drain and peel, but leave whole.

Place five tablespoons of oil in a large non-stick frying pan over medium heat, then add the cinnamon stick, cloves, chopped ginger, garlic and green pepper and cook for a minute. Add the chopped onion and fry for 10-15 minutes until golden brown. Add a teaspoon of chili powder and half of the turmeric, cook for another minute, then remove from heat and set aside to cool.

Blend the cooled onion mix into a smooth paste, then add water little by little to loosen the mix to a thick consistency.

In a large bowl, combine the yogurt, remaining half a tablespoon of chili powder and salt to taste, then add the boiled and peeled potatoes and toss to combine.

Place the remaining three tablespoons of oil in a deep, heavy-bottomed saucepan over medium heat, then add the spiced chili potatoes and cook, stirring gently, for five to seven minutes. Remove the potatoes with a slotted spoon and set aside.

Add the cumin seeds to the pan, wait for them to crackle, then stir in the onion puree, ground coriander, turmeric and garam masala and cook for eight to ten minutes, until the oil separates. Stir in tomato pulp and 70 ml water and cook over medium heat for a few minutes, stirring. Return the potatoes to the pan, gently stir in the fenugreek and cook, stirring, over medium heat for two to three minutes, until the potatoes are coated with the sauce. Check the salt to taste, stir in the chopped coriander and serve hot.

Pumpkin with nilgiri sauce

Preparation 15 minutes
Cook 50 minutes
Serves 4

For the marinade
900g-1kg round pumpkin
cut into wedges and pitted
1 tbsp mustard oil
1 tsp turmeric
1 tsp yellow
chili powder
½ tsp cracked black pepper

For the nilgiri sauce
5 tbsp canola oil
1 tbsp ghee

4 green cardamom pods
1 tsp fennel seed

2 bay leaves
4-5 green finger peppers
halved lengthwise
1 tbsp ginger-garlic paste
2-3 large spanish
white onionspeeled and finely chopped (500 g net)
1 bunch fresh coriander, plus 30g extra, roughly chopped, to finish
fresh mint leaves
½ tsp turmeric

250 ml coconut cream
60 g unsalted butter

For the walnut crumble
150 g shelled walnuts
40 g black sesame seeds
1 tsp yellow chili powder
1 tsp dry mango powder
½ teaspoon kala namak
(also known as black salt)

Place all ingredients for the marinade in a bowl, toss to coat the squash and let it marinate for 30 minutes.

Meanwhile, start on the sauce. Place the oil and ghee in a medium heavy-bottomed pan over medium heat, add the cardamom, fennel seeds, bay leaf, chillies and ginger and garlic paste and cook for a minute or two until the paste is cooked through. Add the chopped onion and half a teaspoon of salt (the salt helps draw the moisture out of the onion, making it cook faster), and cook, stirring often, for about 10 minutes, until the onion is translucent. Meanwhile, puree the coriander and mint and then add 180-200 ml of water to loosen the sauce.

Preheat the oven to 200C (180C Fan)/390F/Gas 6. When the onions are done, stir in the turmeric, then add the spice puree and cook for a further 15-20 minutes, until the oil begins to separate.

While the sauce is cooking, place the marinated pumpkin on a baking tray and bake in the hot oven for 15 minutes until soft and nicely toasted. In a small skillet, toast the walnuts and black sesame seeds dry, let cool, then put in a food processor with yellow chili powder, mango powder and black salt, and pulse into a crumble.

Once you see the oil separating in the sauce, stir in the coconut cream, bring to a boil, then check for salt and remove from heat.

Remove the roasted pumpkin from the oven and baste with the melted butter.

Pour the hot nilgiri sauce onto a platter and divide the roasted pumpkin slices over it. Garnish with walnut crumble and chopped coriander and serve immediately.