3 tbsp extra virign rapeseed oil, plus extra for kneading
500g/1lb 2oz cooked white basmati rice, to serve
Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat.
Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry.
Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour.
Turn the dough out onto a floured surface and knead into a soft dough. Divide into 8 and shape into 8 naan breads.
Heat a frying pan over a medium head and cook the naan breads in the dry pan, in batches, for 3–4 minutes on each side.
Take the curry off the heat and stir in the yoghurt. Sprinkle with the coriander and serve with the rice and naan breads.