As it is National Curry Week (22-28 November 2009), I thought I would have a go at making a seasonal curry.
Having a Venison Steak in the fridge, I thought that it would be ideal as the basis to my curry. So I set about looking for a decent recipe and came across the following from the BBC Food Site which I adapted to my own tastes…
Vension Curry with Sweet Potato.
It was very easy to prepare and cook, and with the meat being so lean, it meant that it tasted very tender and full of flavour. If you want to try something other than beef or lamb in a curry, I highly recommend giving venison a go.
2 tbsp Vegetable oil
150g/ 5½oz Venison diced
1 tbsp Garam Masala or medium curry powder
1 tsp Turmeric
½ tsp Cumin seeds
2 Bay leaves
Pinch Chilli flakes
50g/ 1¾oz Sweet potato, peeled and cubed
2 Baby leeks, chopped
4 tbsp Red wine
1 Lime, juice only
1 For the curry, heat one tablespoon of oil in a frying pan over a high heat, add the venison and fry for two minutes.
2 Add the curry powder, turmeric, cumin seeds, bay leaves and chilli flakes and cook for a further three minutes. Remove from the pan and keep warm.
3 In the frying pan, heat a tablespoon of oil over a medium heat and add the sweet potato and leeks. Cover with a lid and cook for five minutes.
4 Add the venison back to the sweet potato and leeks and cook for three minutes.
5 Add the red wine and lime juice and cook for two minutes. Remove from the heat.
6 To finish, stir some coriander into the curry and for an extra twist, add a spoonful of Greek yoghurt on top and garnish with more coriander.
Serve with some pilau rice.