Tag: left-overs

• 1.25 kg left over roast venison, chopped into large cubes
• 4 tsp whole coriander
• 1 tsp whole cumin seed
• 1 tsp whole fennel seed
• 1/4 tsp whole fenugreek seed
• 4 tsbs olive oil or other vegetable oil
• 1 cinnamon stick
• 1 onion, finely chopped
• 5 cm piece of grated fresh ginger
• 4 cloves of garlic, crushed
• 2 tbsp red wine vinegar
• 350ml stock (beef, chicken or marigold
• 1/2 tsp cayenne pepper
• 125ml creamed coconut
• Salt and pepper

METHOD:

• In a small heavy pan, roast the cumin, coriander, fennel and fenugreek over high heat for 30s, set aside to cool, and then grind in a pestle and mortar.
• Meanwhile, heat the oil in a large pan, and fry the onion, garlic, ginger and cinnamon over a medium heat for five minutes
• Add the stock, meat, vinegar, cayenne pepper, 1/2 tsp salt, lots of grated black pepper, all the ground spices, and bring to a simmer.
• Stir every so often, and heat through for around 30 minutes
• Stir in 125ml creamed coconut (or 250ml coconut milk)

I served this with rice. You could make this with brisket of beef, and cook in a slow oven for around 2 hours.