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 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.
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
Steamed Basmati Rice
Fresh Tomato and Chili Sambal
1/4 Cup (60ml) Fresh Coriander, chopped
- Finely chop the ginger, garlic and green chilies.
- Grind the coriander seeds to a coarse powder in a coffee or spice grinder and set aside.
- Heat the oil in a large, heavy-based saucepan over medium-high heat.
- Add the onions and fry until golden brown, stirring, about 5 minutes.
- 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!
- Add the meat and fry for 1 – 2 minutes.
- Add the turmeric, coating the meat well.
- Add the tomatoes and seasoning. Stir then cover and cook on medium-high heat for 10 minutes.
- Add the cardamom and cinnamon, and cook for a further 10 minutes.
- Simmer for at least one hour or until the meat is tender.
- Serve the curry with steamed basmati rice, tomato and onions sambal and some rotis.
- Scatter with fresh coriander just before serving