- 2 1/2-3lb Deer stew meat
- 1 tbsp butter
- 2 large onions (diced)
- 1 tbsp kosher salt
- 7 cloves garlic (minced)
- 3 tbsp fresh ginger (grated)
- 2 tbsp garam masala
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp ground coriander
- 4 tbsp tomato paste
- 1 28oz can diced tomatoes
- 1 13.66 / 13.5oz can coconut milk or 1 3/4 cups heavy cream
- cilantro (chopped, for garnish)
- steamed basmati/jasmati rice (for serving)
Heat the butter in a skillet over medium heat. Add the onion and salt and cook until translucent, about 5 minutes. Add the garlic, ginger, spices and tomato paste and cook another 3-4 minutes, until fragrant.
Add the meat, the onion sauté, and the diced tomatoes with their juice to a large crockpot, stirring everything to coat evenly. Put the crockpot on high for 4 hours or low for 6-8 hours.
Once everything is cooked and the meat is tender, stir in the coconut milk (or cream). If you want it thicker, continue to let it cook in the crockpot uncovered for about 15 minutes. Taste and add more garam masala or salt to taste.
Serve with steamed basmati or jasmati rice.