800 grams venison
Optional:
You can use pork instead of venison.
400 grams frozen
or fresh lilva beans
(use canned lilva beans if frozen or fresh lilva beans are not
available) Lilva beans are known as embrevades in Mauritius
425 grams can of finely
crushed tomatoes
1 medium onion
finely chopped
1 tablespoon
crushed garlic
1 tablespoon
crushed ginger
1 tablespoon
finely chopped thyme
1 tablespoon
finely chopped parsley
2 tablespoons
coarsely chopped coriander leaves
1 cari poulet or
bay leaf
1/2 cup dry white
wine or dry sherry
4 tablespoons
curry powder
hot or mild depending upon your preference
4-5 tablespoons
vegetable oil
salt and pepper
to taste
Method:
Cut the venison meat
into bite sizes. Marinate with all ingredients, except for the
vegetable oil, finely crushed tomatoes and curry powder. Add salt and
pepper to taste. Cover and marinate overnight in the refrigerator.
Stir once or twice if possible. If you are using pork, there is no
need to marinate overnight. Just marinate the pork for 30 minutes
only.
Heat oil in a deep and
thick bottomed saucepan over medium - high heat. Remove marinated
venison or pork pieces from marinade. Keep the marinade for use later.
When the oil is hot, put the marinated venison or pork pieces in
saucepan and cook until meat is opaque and lightly browned. Add the
marinade and finely crushed tomatoes. Mix well and simmer for 5
minutes. Add the curry powder (4 tablespoons) and mix well into the
sauce and venison / pork pieces. Simmer without cover until sauce
thickens and the crushed tomatoes are cooked. Add some hot water if
necessary to maintain sauce consistency.
Add the lilva beans (if
using canned lilva beans, drain first then put only the lilva beans
into the saucepan). Mix in well without crushing the lilva beans.
Cover and simmer until the lilva beans are cooked. Stir at intervals
to prevent the curry from burning. You may add a little bit of hot
water to maintain sauce consistency or to adjust sauce to your
preference. Do not allow the curry sauce to dry up.
Taste sauce and season
with salt and pepper to your preference. Transfer to a warmed serving
dish and sprinkle with with 1 tablespoon of coarsely chopped coriander
leaves.
Eat with rice and
tomato chutney (chatini pomme d'amour), grated carrot salad or salade cresson.
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