Massaman venison curry with jasmine rice, fried broccoli & pomegranate
By Hebridean Food Company
WARM and comforting, this authentic curry recipe is a delicious way to spice up diced venison.
All our venison products are prepared from wild red deer that roam freely amongst the heather on Harris.
Serves 4
Ingredients
85g unsalted peanuts
400ml tin coconut cream
110g massaman curry paste (see below)
500g diced venison haunch, cut into large chunks
250ml vegetable stock
450g waxy potatoes, cut into 2.5cm chunks
1 onion, cut into thin wedges
4 kaffir lime leaves
20g tamarind paste
20g soft brown sugar
25ml fish sauce
1 red chilli, deseeded and finely sliced, to serve
400g jasmine rice
400g broccoli
40g pomegranate seeds
Massaman curry paste (makes 425g):
200g red chillies
25g coriander seeds
10g cumin seeds
1 cinnamon stick, 5cm long
3 cloves
6 black peppercorns
60g garlic puree
100g chopped shallots
20g fresh ginger
10g shrimp paste
1 lemongrass stem
20ml Thai fish sauce
10g fresh coriander
Method
For the curry paste, heat a pan over a medium heat and warm the spices. Grind in a blender, add the remaining ingredients and blitz to a fine paste.
For the curry:
1 Heat oven to 180˚C.
2.Lightly roast the peanuts on a baking tray for 5 minutes until golden brown. Cool and chop the peanuts.
3 Reduce the oven to 160˚C.
4 Heat 20ml of rapeseed oil in
a large pan. Add 110g Massaman
curry paste and saute for 1 minute. Add the onions and saute for 10 minutes until soft. Turn up the heat and add the venison - saute until well coated and sealed. Stir in the coconut milk with 200ml of vegetable stock. Add the potatoes, lime leaves, tamarind, sugar, fish sauce and peanuts.
5 Bring to a simmer, then cover and place in the oven for two hours.
6 Check seasoning, and garnish with sliced chilli and coriander.
To serve
Cook the jasmine rice and arrange in dish. Place the venison curry in a suitable serving dish. Serve with fried tender stem broccoli & pomegranate seeds.
In association with Taste Communications.
www.tastecommunications.co.uk
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