Braised Venison Diced Curry with Curry Leaves

Ingredients

• 1 pack Sliver Fern Farms Venison Diced
• 2 Tbsp vegetable oil
• 3 shallots, thinly sliced
• 1 stalk lemon grass, crushed
• 2 kaffir lime leaves
• 2 Tbsp tamarind paste
• 400g can coconut milk
• ½ cup water
• 4 sprigs curry leaves
• 1 fresh red chilli, sliced

Curry Paste:

• 4 green cardamom pods
• 1 tsp yellow mustard seeds
• 1 cinnamon stick, crushed
• 1 tsp coriander seeds
• ½ tsp black peppercorns
• 2 whole chillis, dried
• 1 star anise
• 4 garlic cloves
• 2cm piece fresh ginger, peeled and roughly chopped
• 1 Tbsp vegetable oil

Method

To prepare the curry paste, place cardamom pods, mustard seeds, cinnamon, coriander, peppercorns, chillies and star anise into a small fry pan. Gently toast over low-med heat for 1 min or until fragrant. Cool slightly then place into a small food processor with garlic, ginger and oil. Process until a thick paste forms.

Remove Silver Fern Farms Venison Diced from the fridge and packaging, coat with oil, and season with salt and pepper. Place in a large bowl with curry paste, mix well, cover and refrigerate for 1 hour.

Remove from the fridge and allow to bloom at room temperature for 10 mins.

Heat oil over medium heat in a large heavy-based flame proof casserole dish. Add shallots and cook for 2-3 mins. Add venison and marinade, cook, turning, for 4-5 mins or until brown. Add lemon grass, kaffir lime leaves, tamarind paste, coconut milk and water. Season well with salt.

Bring to a simmer then cover with a lid. Continue to simmer over low heat for 1½-2 hours, stirring frequently and adding extra water if required. The venison should be very tender - you want it to fall apart easily. Taste and adjust seasoning if necessary.

Heat extra oil over med-high heat in a small fry pan. Add the curry leaves and cook for 1 min, or until crisp.

Serve the curry topped with fried curry leaves, red chilli and steamed rice.