Venison and pork belly curry
- Prepare
- overnight
- Cook
- 1 to 2 hours
- Serve
- Serves 6
This marinated venison and pork belly curry is heaven for any meat lover.
Ingredients
For the marinated meat
- 500g/1lb 2oz venison, cut into bite-sized pieces
- 250g/9oz pork belly, cut into small chunks
- 2 tbsp plain yoghurt
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tbsp lemon juice
For the curry
- 2 tbsp vegetable oil
- 6 black cardamom pods, lightly crushed
- 1 cinnamon stick (about 5–7.5cm/2–3in)
- 4 cloves
- 2 tsp cumin seeds
- 1 large onion, finely chopped
- 10cm/4in piece fresh root ginger, peeled and grated
- 8 garlic cloves, grated
- 1/2 x 400g tin chopped tomatoes
- 2 tsp garam masala
- ½ tsp ground turmeric
- 1 tsp red chilli powder, or to taste
- 1 tsp smoked paprika
- salt
- 1 tbsp chopped fresh coriander leaves, to garnish
For the spiced pilau rice
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 4 green cardamom pods
- 1 cinnamon stick (about 5cm/2in)
- 1 bay leaf
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 300g/10½oz basmati rice, rinsed and soaked for 30 minutes then drained
- 500ml/18fl oz chicken stock
- 125g/4½oz unsalted butter, cut into cubes
- salt
- 1 tbsp chopped fresh coriander leaves, to garnish
Method
To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour.
To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant.
Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes.
Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture.
Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat.
Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste.
To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds.
Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant.
Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes.
Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt.
Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed.
Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork.
Garnish the curry and rice with the coriander leaves and serve immediately.
