Duncan Venison Massaman Curry

Ingredient Quantity
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

Method


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.

Tips

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.

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