Hot Rajasthani game and lime water

Give game a delicious spicy twist in this richly flavoured Rajasthan-inspired curry
By Cyrus Todiwala
Hot Rajasthani game and lime water
  • Rating:
  • Serves: 4
  • Cook Time: 1.25 hours 15 minutes
  • Prep Time: 30 minutes plus 2-3 hrs marinating
  • Effort: medium



  • 500 g stewing game meat, cut into cubes, can use game birds
  • 0.5 tsp turmeric
  • 1 tsp salt
  • 3 onions, finely sliced
  • 3 tbsp ghee
  • 2 tbsp vegetable oil
  • 5 cm cinnamon sticks
  • green cardamom
  • 3 cloves
  • 1 blades mace, large
  • 1 large dried chilli, large, broken in half
  • 300 ml Greek yogurt
  • 2 tomatoes, chopped
  • 1 tbsp chopped coriander

For the masala

  • 5 cm ginger, roughly chopped
  • 10 clove garlic
  • 6 long red chillies, dried
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds

For the lime water

  • 2 tbsp fresh lime juice
  • 2 tsp sugar
  • 1 pinches salt
  • 70 ml soda water


1. Rub the game meat with the tumeric and salt and set aside to marinate in the refrigerator for as long as possible, preferably a good few hours.

2. Next make the masala. Place the ginger, garlic, dried chillies, cumin and coriander in a blender with a little water and blend into a thick paste.

3. Fry the onions in the ghee in a frying pan until golden brown and crisp, then remove with a slotted spoon and reserve.

4. Heat the oil in a large heavy-based saucepan and add any ghee left over from frying the onions.

5. Add the cinnamon, cardamom pods, cloves, mace and dried red chilli and fry, stirring, over a medium heat for two minutes until the spices change colour and swell. Do not let the chilli burn, but don't worry if it gets a bit dark.

6. Now add the marinated game meat and fry until evenly browned. Do not stir it too much or the oil will cool down and the meat will give off its juices.

7. Add the masala paste and fry, stirring often, for 4-5 minutes until the oil begins to separate out from it.

8. Add enough water to come about 1 centimetre over the meat, then cover the pan and simmer for 20 to 30 minutes, until the meat is three-quarters cooked.

9. Puree the fried onions with the yogurt and then stir into the meat.

10. Add the tomatoes and stir well, scraping the side of the pan. Br/>
11. Cover and continue to cook gently until the meat is nice and tender. This should take a few 10 to 15 minutes.

12. To make the lime water, mix the lime, sugar and salt together in a glass. Add a little water and mix well until the sugar dissolves, then top up with the chilled soda water.

13. Check the seasoning and sprinkle with chopped fresh coriander. Serve with hot chapatis or flour tortillas and a glass of lime water.

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