Venison Nawabi curry

Thought I'd try a different curry recipe for some venison and this came out a treat. I'd imagine goat would be brilliant with this. I thought it might not go too well but it's gone to the top of my venison recipe list now.

I used our onepot / pressure-slow cooker, despite using yoghurt as the base. I was worried the yoghurt would split badly but not at all.

4-500g venison chunks. Being in the pressure cooker I only worry about taking off the really thick silver-skin. You don't need to be that fussy with trimming the meat. I used shank meat here.

For the base/marinade;
1 cup of plain (thick) yoghurt. I used The Collective unsweetened greek yoghurt. It's really smooth and not gritty like some of the other ones.
1 tsp tumeric powder
1 tsp garam masala powder
1 tsp red chilli powder.
Mix the above together and then stir through the venison and leave to marinade for a couple of hours.

To cook;
Fry off some coarsely cut brown onion.
1 TBSP crushed ginger
1 TBSP crushed garlic

Then set the cooker to low heat/pressure. I set the cook time to 1 hour. Could probably do with less.
Tip the venison with the marinade in and lock the lid.

After cook time and just before serving, season to taste with some salt and pour a bit of fresh cream in.

My wife who normally turns her nose up at anything venison gave it a full endorsement. 'I'd have that again.'

Cheers