|Duncan Venison Bistro Fillet||500 grams|
|Kumara, steamed to soft, and peeled||2|
|Massaman curry paste||3 tablespoon|
|Meat stock||1 cup|
|Coconut cream||1 can|
|Kaffir lime leaves||4|
|Cinnamon bark||1 stick|
|Dry roasted peanuts||1 handful|
|Coriander leaves||1 handful|
|Vegetable oil||50 millilitres|
|Ginger, fresh sliced, or crushed||1 heaped teaspoon|
|garlic cloves, finely sliced or crushed||2|
|Small red chilli (deseeded for a milder flavour)||1|
|lime, zest and juice||1|
|Spring onion, finely chopped, for garnish||1|
|Red onions, cut into large dice||2|
Massaman Curry is usually cooked slowly for a long period, but this version allows you to make this wonderful dish within 20 mins, using a Pāmu Farms pre-aged Duncan Venison Bistro Fillet.
Rub the venison with the curry paste (yes, get your hands dirty!), heat oil in a heavy pan until very hot, then brown the meat until nice and brown on the outside, but still rare.
Add a portion of the coconut cream, mix well, remove from the heat to a separate dish and keep warm.
In the same heavy pan, add a little more oil, sauté the onion breifly, then add all the remaining ingredients, along with the kumara (cut into 2.5cm chunks).
Cook until the sauce starts to thicken (about 5 mins), then add the juices from the resting venison.
Once reduced and thickened (the sauce should hold to the back of a spoon), add the venison, folding gently through the sauce, season to taste, and serve with a sprinkling of chopped coriander leaves and some chopped roasted peanuts.
Serve with steamed Jasmine or Basmati Rice.
Check your peanuts are fresh, they do go rancid over time, and for a really rich curry, you can also add a little fresh cream.