| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Venison from shoulder; rump or leg cut into 3/4 inch cubes |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Black mustard seeds |
| 1 |
|
Onion; peeled and quartered |
| 6 |
|
Cloves garlic |
| 2 |
tb |
Fresh chopped ginger |
| 2 |
tb |
Vinegar (use white or cider) |
| 2 |
tb |
Corn oil or canola oil |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground clove |
| 1 |
|
1-inch ball of tamarind pulp |
| 1/2 |
c |
Corn oil or canola oil |
| 1 1/2 |
c |
Thinly sliced onions |
| 1 1/2 |
ts |
Turmeric |
| 1 1/2 |
ts |
Hot red pepper |
| 1 1/2 |
ts |
Sweet paprika |
| 1 |
ts |
Kosher salt |
INSTRUCTIONS
MARINADE
COOKING SAUCE
This should serve six people. Use about 1 & 1/2 pounds of venison from
shoulder, rump or leg cut into 3/4 inch cubes.
To prepare marinade: Heat small frying pan over medium heat. Add cumin and
mustard seeds, roasting them, stirring constantly for about 3 minutes. The
cumin seeds will darken and the mustard seeds gray. Place in a small bowl
and allow to cool for a bit. Using a coffee grinder reserved for the
purpose, grind the spices to a fine dust. Set aside. Put onion, garlic,
ginger, vinegar and oil into a food processor. Process until the contents
make a pasty puree. Put the venison into a large glass or ceramic bowl. Add
the ground cumin and mustard seeds, pureed mix, cinnamon, and clove. Coat
the venison chunks well with this and marinate from 8 hours to 48 hours.
The longer you can marinate it, the better. Keep the meat in the
refrigerator while marinating.
Cooking Sauce: To prepare cooking sauce: Put the tamarind pulp into a bowl
and 1 & 1/4 cups boiling water. Let the pulp soak for 15 minutes. Mash the
pulp with the back of spoon. Strain the liquid, squeezing the pulp as much
as possible, into another small bowl. Set aside. Discard the stringy fiber.
Preparation
1. Heat the oil over medium heat. Add onions and stir constantly to prevent
burning. Fry the onions until they turn caramel brown, about 12 minutes,
stirring all the while to keep them from burning. 2. Lower the heat to
medium, add the turmeric, red pepper and paprika. When the spices start to
sizzle and darken (about 15 seconds), add the venison (reserving the
marinade) and fry until the meat is slightly seared and the oil begins to
separate from the gravy (about 10 minutes). Add the tamarind juice, salt
and any remaining marinade, and bring to a boil. lower heat and cook,
partly covered, until meat is thoroughly cooked and fork tender (about 40
minutes). Taste for seasoning. Serve. 3. This dish freezes well and
improves in time. Serve with rice.
Posted to CHILE-HEADS DIGEST V4 #176 by Charles Demas <demas@tiac.net> on
Oct 28, 1997
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