Winter Warmers

It is late afternoon and the weak winter sun is casting long shadows over the savannahs of the Kalahari. Hungry hunters are returning home soon after a successful day in the bush. It is time to linger, to gather golden moments, to embark upon a sentimental journey, and enjoy every idle hour around the log fire burning in the furnace.

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is time for home.

Edith Sitwell

What is better than a venison curry in the heart of the Namibian winter? Whether I want something comforting for dinner or am hosting a winter gathering, this easy curry is my to-go-to recipe! Served with a bowl of steaming Basmati rice, tomato and onion sambal, warm Rotis and a glass of full bodied red wine…this is life in the Kalahari!

Venison Curry

Venison slow-cooked in fragrant herbs and spices, perfect for a casual
weekend dinner with friends. The aroma of curry filling your kitchen, will
draw everyone indoors.

INGREDIENTS

3 Inches of Fresh Ginger, peeled and chopped
5 Garlic Cloves, peeled and chopped
2 – 3 Fresh Green Chilies, chopped
1 Tablespoon (15ml) Whole Coriander Seeds
1/4 Cup (60ml) Olive Oil
2 Medium Onions, thinly chopped
2.2lbs Venison Backstrap, cut into bite size cubes
1 Teaspoon (5ml) Ground Turmeric
1 Teaspoon (5ml) Cumin
3 x 410g Tins Whole Tomatoes
1 Teaspoon (5ml) Salt and freshly Ground Black Pepper
4 Whole Cardamom Pods
1/2 Teaspoon Cumin Seeds
1 Cinnamon Stick
1/2 Teaspoon (2,5ml) Garam Masala
To serve:
Steamed Basmati Rice
Poppadoms
Mint Yoghurt
Fresh Tomato and Chili Sambal
1/4 Cup (60ml) Fresh Coriander, chopped

INSTRUCTIONS

  1. Finely chop the ginger, garlic and green chilies.
  2. Grind the coriander seeds to a coarse powder in a coffee or spice grinder and set aside.
  3. Heat the oil in a large, heavy-based saucepan over medium-high heat.
  4. Add the onions and fry until golden brown, stirring, about 5 minutes.
  5. Stir in the ginger mixture, cumin, cumin seeds, the garam masala and coriander and fry for 5 minutes. This is the secret to a great curry!
  6. Add the meat and fry for 1 – 2 minutes.
  7. Add the turmeric, coating the meat well.
  8. Add the tomatoes and seasoning. Stir then cover and cook on medium-high heat for 10 minutes.
  9. Add the cardamom and cinnamon, and cook for a further 10 minutes.
  10. Simmer for at least one hour or until the meat is tender.
  11. Serve the curry with steamed basmati rice, tomato and onions sambal and some rotis.
  12. Scatter with fresh coriander just before serving

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