Slow cooked venison curry
This Indonesian curry is a one pot, shove in a pan and don’t think about it for 5 hours winner! It is rich with shredded tender venison, and has a real kick from the chillis and other spices. It can be made with lamb/beef instead! Recipe:
1 tin coconut milk
2 tbsp tamarind paste
1.5kg venison leg/shoulder (bone in or out)
Oil for frying
2tsp ground coriander
1tsp ground cumin
1 star anise
1 cinnamon stick
2 lemongrass stalks
5 dried chillis
6 kaffir lime leaves
4tbsp curry leaves
2 bay leaves
10-20 red chillis depending on your spice tolerance
8 garlic cloves
1. Place the nuts, fresh chillis, garlic, ginger, shallots, turmeric, ginger, ground coriander and cumin in a blender and blend to a paste
2. Fry the paste in 2tbsp oil for 2 mins.
3. Add the star anise, cinnamon, lemon grass, dried chillis, kaffir lime leaves, curry leaves and bay leaves in and cook for 20 mins, stirring.
4. Add the coconut milk and tamarind paste, cook for 15 mins stirring.
5. Add your meat with 1L of water, a pinch of salt and put in the oven for 5-6 hours at 125 degrees (fan) basting every 30 mins – 1 hour. Add more water if needed.
6. When your meat comes away from the bone and is tender, remove the bones, shred the meat and add it back in to the pan.
7. Put the pan back on the hob and turn up the heat, cook until majority of the sauce had gone and you are left with shredded sticky meat and a fragrant thick sauce, serve with rice.