30കിലോയുള്ള ഒരു മാനിനെ കിട്ടി || മാൻ ഇറച്ചിക്കറി Deer Curry Recipe || | Maan Irachi

Deer meat - 2 kg
Ginger - 2 big pieces
Garlic - 26 cloves
Crushed pepper
Green chilli - to taste
Curry leaves
Salt - to taste
Coconut oil - as required
Tomato - 1 small
Onion - 1 big
Turmeric powder - ¾ tbsp + while cooking meat
Coriander powder - 1 ½ tbsp
Lemon juice - of ½ a lemon
Fennel seeds - 2 tbsp
Cardamom - 3 pods
Cinnamon - 2 sticks
Cloves - 8-9 nos
Star anise - 3



Hi everyone, today I am going to make a delicious deer meat curry in the right way!!

To prepare the curry, I have chopped 2kg of deer meat into bite-size pieces as you can see in the video..

First, cook the meat in the pressure cooker along with two big pieces of crushed ginger, a few curry leaves, some crushed pepper to taste, and turmeric powder. I am adding a little coconut oil (around a tbsp) and the juice if half a big lemon..

First, close the pressure cooker with a normal lid and let the meat heat up until it starts to release some water, stirring occasionally..

When the meat starts to release enough water to cook, close it with the lid and pressure cook it for two whistles, or until done.

Meanwhile, prepare the dry masala for the curry by dry roasting three star anise, 8 to 9 cloves, 2 small sticks of cinnamon, three pods of cardamom and 2 tablespoons of fennel seeds, and then crushing it in the mixer grinder into fine powder.

Once the water has started to come out of the meat, close the pressure cooker with the lid and cook it for two whistles or until done.. Make sure to not overcook the meat.

Next, prepare the ingredients of the masala by firstly crushing the garlic using a pestle.. I’m using about 26 garlic cloves here..

Slice a big onion and a small tomato as well.. we are not going to use any chilli powder in this recipe.. all the spiciness is from green chilies and crushed pepper.

Once ready, set it aside while preparing the masala in another open pan .

In a pan, add some coconut oil and when the oil heats up, add sliced green chilies, sliced onion, crushed garlic, and a few curry leaves and sauté until it all starts to change color.

Once the onions start to change colour, add ¾ tablespoon of turmeric powder and sauté until its raw smell goes away..

Next add 1 ½ tablespoon of coriander powder and sauté until its raw smell goes away, on a low flame..

Once the coriander powder is sauteed, add in the chopped tomato along with some salt to taste, mix well and add the cooked meat into the prepared masala..

At this stage, if your meat is not cooked enough, you may add enough boiling hot water and cook it through on a very low flame.

Finally, add some of the prepared garam masala powder to taste.. The amount of garam masala can vary depending on your taste preference.

Since I wanted a little more gravy, I am going to add a little boiling hot water and close the pan with a lid and let the meat cook through and absorb all the delicious masala..

With this, the deer meat curry is now ready to be served! It should ideally have a thick gravy as you can see!!

A point to keep in mind is that do not add too much tomato or onion to the curry, else the taste will deviate from the original taste of the curry.