Not that I was getting tired of making our deer meat into my Granny’s fabulous Chili con Carne or my mother’s velvety Hungarian Goulasch, but I just had a yen for curry- Curry Goat, Lamb Vindaloo- so why not try something like that with venison? Having been to India twice and gotten a serious Aunty Manjula YouTube addiction I felt equal to winging it. It came out very well- looks like lamb vindaloo, with the slightly softer texture of venison, with a complex fragrance, just the right heat for us- just short of pain, and leaves a gentle warmth in your stomach, as if the ginger is helping your digestion.
In following this recipe don’t just dump the ingredients in the pot as you read them off. Do follow the traditional steps. It makes a world of difference in the flavor.
You will need:
A big heavy pot with a lid
1 quart-sized freezer bag of venison stewing chunks.
11/2 tablespoon cumin seeds
1 tablespoon mustard seeds ( I have substituted any brassica seed)
2 tablespoons butter, coconut oil, or other healthy fat.
1 onion, chopped
4 carrots, peeled and chopped bite sized
3 potatoes, peeled and chopped bite sized
a knob of ginger root about the size of a walnut
4 big cloves of garlic
4 dried chilies, cayenne type (reduce if you can’t take heat)
1 tablespoon cardamom pods
1 tablespoon coriander seeds
1/2 tablespoon black peppercorns
1 inch of cinnamon stick
2 tablespoons turmeric powder
1 tomato or 4 tablespoons tomato sauce
Water to cover
salt to taste
OK, put the coriander seeds, which you can save from when your cilantro bolts, in the coffee grinder with the peppercorns, the cinnamon bark(break it up with your fingers first), the cardamon pods, and the dry chilies. If you feel the chilies are not really brittle, you should toast them briefly in your dry pot, without turning your back. (This is a nice extra step, and you should learn how fast chilies toast, because you can make your own chili powder. ) Powder your spices finely, and transfer them to your blender or small chopper. Add the garlic, ginger root, and turmeric, and whiz to a coarse paste.
Put the cumin seed and mustard seed in the pot dry and toast them on a medium flame until the mustard seeds start popping. Add the paste and 2 tablespoons butter or oil. I have used half and half coconut oil and butter. Stir over medium heat until it smells delicious- maybe 3-4 minutes. Compliments will be pouring in. Add onions and carrots and continue to stir so the mixture doesn’t burn but the onions are softened and the sugars are caramelizing a little. Add the meat and stir until the juices that come out of the meat have evaporated and the meat is brown. Just don’t let it burn. Add a lot of water to cover, and maybe a 1/2 tsp salt to start with. Simmer covered 30-40 minutes -until the meat is tender, then remove the lid and let it cook down until the broth turns into a thick gravy. Be especially careful towards the end that it doesn’t scorch on the bottom. Check the seasonings at this stage. It should be nice and spicy. See if it needs another pinch of garam masala.
It goes well with with Basmati rice, a creamy sour element (raita), a sweet fruity element( chutney), and in our house, steamed greens. Last time I put some very thick Kefir on the table, which substituted nicely for raita. I should have taken a flashlight to the garden for cilantro but I got lazy. Fresh mango or peach or melon chutney is great, but it is winter and I didn’t have any. I think we need to try something with watermelon pickle.
And of course Kingfisher beer!