South African Venison Curry...

THE MENU

STARTER
Calamari steak picatta

MAIN COURSE
A traditional South African Venison Curry served with fluffy white rice and roasted vegetables

DESSERT
Choco-Rula; a Rorke's Drift Lodge speciality created by our head chef Charles


Our traditional South African Venison Curry is a mouthwatering, flavourful taste of the wilds of Africa. Prepared in a traditional South African way, spicing it up with flavours from the east combined with the unqiue taste of venison meat. Served with fluffy white rice and a serving of roast vegetables on the side.


RECIPE (makes up to 6 servings)

Basic Spice:

2 tblsp Fine Cumin
2 tsp Ground Coriander
3 tblsp Medium Spice Curry Powder
1 tsp Ground Cinnamon
2 tsp Salt
½ tsp Coarse Ground Black Pepper
2 pieces Star Anise
2 tblsp Garlic Powder
¼ tsp Ground Cloves
6 whole Cardamom Pods crushed
½ tsp Fine Ginger
4 whole Bay Leaves
1 tsp Leaf Masala

1 kg Meat (Beef, Pork, Lamb, Chicken or Venison)
500 g Medium Diced Potatoes
200 g Carrots , peeled and coarsely chopped
2,5 lit Water

Method:

Place all the ingredients except the potatoes and carrots in a pot and bring to the boil.
Allow to simmer for one hour.
Remove from the heat and add the carrots and cook for a further 25 minutes.
Add the Potatoes and Cook till the meat is tender.
Serve with rice and vegetables of your choice.