Springbok Curry – Slow Cooked And Mildly Spiced
Great Curry Recipes recipe - Indian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 900g (2 lbs.) springbok meat cut into one inch cubes
- 125ml vegetable/olive oil or ghee
- 4 onions – finely chopped
- 1 small carrot – grated
- 2 green chilli peppers – finely chopped
- 3 tomatoes - finely chopped
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 1 heaping tablespoon garam masala
- 1 tablespoon smoked or unsmoked cumin powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 small bunch of chopped coriander
Instructions
- 1
Pour the oil/ghee into a large sauce pan and heat it over medium high heat.
- 2
Toss in the onions and fry them – stirring regularly for about 15 minutes.
- 3
When the onions are nice and soft, sprinkle in about a teaspoon of salt. This will help them release more moisture into the pan.
- 4
Now add the chopped tomatoes and the carrot and stir to combine
- 5
Continue frying until the onion, carrot and tomatoes begin to break down and start looking like a sauce.
- 6
Add the green chilies and the garlic and ginger purees. At this stage you will need to be stirring the ingredients continuously so that they do not burn.
- 7
Sprinkle in the garam masala, cumin and the chili powder before dumping in the cubed springbok.
- 8
Add just enough water to cover the meat and add the cracked pepper.
- 9
Bring to a boil and then cover and cook over a very low heat for about four to five hours when the meat will be so tender!
- 10
TO SERVE
- 11
Check for seasoning and mix in the chopped coriander. Squirt in the lime juice and serve immediately!