INGREDIENTS
500g diced venison from Wild and Game
1 tsp tamarind paste
1 lemongrass stalk, pounded 1⁄4 tsp cinnamon
A pinch of clove powder
Two pinches cardamon powder 2 whole star anise
1 can full fat coconut milk
250ml beef stock
5 tbsp desiccated coconut, toasted
4 ka r lime leaves
1-1.5 tbsp golden caster sugar Salt to taste
5 tbsp vegetable oil
FOR THE PASTE
5g dried chillies. Soak in hot water prior to use and remove seeds. Reduce the amount of chillies if you want a less ery dish.
1 large banana shallot, chopped 5 cloves of garlic, chopped
1 inch of ginger, chopped
1 inch of galangal, chopped
2 sticks of lemongrass, white part only, chopped
METHOD
To make the spice paste, mix all the paste ingredients in a spice mill or food processor, or pound with a pestle and mortar.
Heat the oil and fry the spice paste for a few minutes.
Add the meat and cook until browned.
Add the cinnamon, clove and cardamon powder and cook for 30 seconds.
Add the coconut milk, lemongrass, star anise and stock. Simmer for 30 minutes.
Add the desiccated coconut, ka r lime leaves, tamarind and sugar.
Lower the heat and cook for 1.5h, stirring regularly. You want it to become quite dry and sticky, and as it approaches readiness the oils will be released and will be clearly visible in the pan. Just make sure it doesn’t burn.
Towards the end of the cooking, taste and add more sugar and some salt if desired.
When done, serve with rice… ENJOY!
