Tymon Smith Ingredients:1kg boneless, cubed venison30ml (2 tbsp) vinegar45ml (3 tbsp) oil2 cinnamon sticks4 cloves4 cardamom pods10-12 curry leaves1 large onion, chopped10ml (2 tsp) peeled and finely grated fresh root ginger10ml (2 tsp) crushed garlic30ml (2 tbsp) mixed masala spicesSalt, to taste1 tomato, chopped500ml (2 cups) water250ml (1 cup) peas10ml (2 tsp) garam masala, plus extra to serve (optional)30ml (2 tbsp) chopped fresh corianderMethodPlace the cubes in a bowl, add vinegar and rub all over the cubes so that they are well coated. Leave in the fridge for at least 4 hours, preferably overnight. Rinse thoroughly under cold running water in a colander and drain well. Heat oil in a large saucepan and fry the cinnamon sticks, cloves, cardamom pods, curry leaves and onion until spices are fragrant and onion is softened. Stir in the ginger, garlic and masala. Add the venison cubes, season with salt and cook gently until the juices from the meat have evaporated. Add tomato and water, cover and cook until the venison is tender and the liquid has evaporated. Stir in peas and garam masala and simmer until peas are cooked.Serve with warm roti, sprinkled with fresh coriander and extra garam masala if desired. Serves 6...