Blend or pound together all the ingredients for the spice paste to make a fine paste.
Thoroughly mix the paste with the diced venison. Marinate in the fridge for a couple of hours or overnight.
Heat the oil in a large frying pan and brown the venison all over.
Add the sugar, cinnamon bark, cloves, tamarind water and coconut milk. Stir to combine, bring to the boil and cook for 8-10 mins, until the venison is tender and the sauce has reduced to your preferred consistency.
Serve with plain Basmati rice, scattered with chopped coriander.
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