Spiced Venison And Bean Stew Recipe

Name: Spiced Venison and Bean Stew
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 kg Rajdhani Red Rajma; 1 ltr Real Fruit Power Tomato Juice; 250 g Organically Grown Green Capsicum; 100 g Sambar Onion Peeled; 100 g Jalapeno Green; 250 g Mirchi Powder (Bedagi); 100 g Dg1 Garlic Powder; 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Indian cuisine

About this recipe

A hearty and flavorful dinner featuring tender ground venison, red kidney beans, and a medley of spices, slow-cooked to perfection for a comforting meal.

Ingredients

1 kg Rajdhani Red Rajma
1 ltr Real Fruit Power Tomato Juice
250 g Organically Grown Green Capsicum
100 g Sambar Onion Peeled
100 g Jalapeno Green
250 g Mirchi Powder (Bedagi)
100 g Dg1 Garlic Powder
1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. Heat a large skillet over medium heat. Cook the mixture until browned, breaking it up with a spoon, about 8-10 minutes. Drain any excess fat.
2. Transfer the browned mixture to a slow cooker. Add 2 cans of Rajdhani Red Rajma (drained and rinsed), 2 cups of Real Fruit Power Tomato Juice, 1 diced Organically Grown Green Capsicum, 1 diced Sambar Onion, and 1 finely chopped Jalapeno Green.
3. Season the mixture with 2 teaspoons of Mirchi Powder (Bedagi), 1 teaspoon of Dg1 Garlic Powder, and 1 teaspoon of Tata Sampann Pure Black Pepper Powder. Stir well to combine.
4. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, stirring occasionally to ensure even cooking.
5. Once the stew is thickened and the flavors are well combined, taste and adjust seasoning if needed. Serve hot with your favorite toppings or sides.