How to make venison curry like they do at Westin’s Sunday brunch

It’s easy to ignore curry for other fancier fare, especially at The Westin Bund Center’s Sunday brunch. They have enough food to cover two floors, caviar and lobsters are served generously, and champagne doesn’t stop flowing.

But overlooking the rogan josh is missing out on one of the top dishes at brunch. The red curry from Kashmir may not have the glitz of the other offerings, but it rivals them just as much as in taste.

Rogan josh is made by braising meat in a medley of aromatic spices such as cardamom, bay leaf, cinnamon, and fennel. Traditionally, mutton, lamb, or beef is used, but The Westin switches that for New Zealand venison instead.

“It tastes a bit like beef and a bit like lamb,” says hotel’s culinary director Thomas Rappl, and unlike deer meat from other regions, New Zealand vension isn’t gamey and has “an uplifting flavor.” Using venison shank also brings an added delight of sucking out the buttery marrow from the bone.

You can try the venison rogan josh, along with the traditional lamb version, at The Westin’s Sunday brunch for ¥688 including free-flow champagne, or make it at home with this recipe Rappl has provided. All the ingredients can be ordered from online grocer Kate & Kimi, so head to their website and bring a bite of The Westin’s glamor into your home today.

Venison shank rogan josh

Serves 4

Ingredients

1kg venison shank, cubed

200g white onion, sliced

120g fresh tomato, diced

100g ginger garlic paste

50g tomato paste

5g green chili, chopped

5g garlic, chopped

4g red chili powder

3g ginger, chopped

3g fennel seeds

2g turmeric powder

1g whole black pepper

3 bay leaves

2 clove pods

2 cardamon pods

1 cinnamon stick

1 tablespoon cumin powder

1 tablespoon coriander powder

1 tablespoon lemon juice

500ml water

300ml vegetable oil

5ml red or white wine

Fresh coriander, chopped

Salt to taste

Directions

1. Heat oil in a pot over medium heat and add cinnamon stick, green cardamom, bay leaf, fennel seed, black peppercorn, and clove. Fry the spices for several minutes.

2. Add onion and cook until golden brown. Add venison, season with salt, and cook until meat feels dry and firm.
   

3. Add ginger garlic paste and cook for several minutes. Add tomato paste, cumin, coriander powder, turmeric, and red chili. Cook for 10 to 15 minutes then add water, wine and fresh tomato.
   

4. Cook over low heat until meat is soft and tender, about 30 to 45 minutes. Turn off flame and add lemon juice.
   

5. Top with fresh coriander and serve with naan or basmati rice.
   

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