So if you haven’t guessed already, I’m a super busy woman. I run the
behind-the-scenes of my husband’s brick and block laying business, I’m a
stay-at-home mum of a 2 year old boy (pregnant with another, due Christmas day,
yeah yeah, laugh it up...), chase around after our two lively English Springer
Spaniels allllllll day, have a part-time job, we own 22 acres which requires
daily attention, all while trying to build my own empire with ‘Hunter &Wife Homeware’, ‘Hunter & Baby Babygear’ and ‘www.howtobeahunterswife.com’.
And in between all of that, I keep the house in some kind of order!
So basically, rule number one when it comes to prepping and cooking
dinner for the team is – Must be simple and versatile. That’s why the slow
cooker is pretty much my best friend.
The following recipe is a goodie that’s super adaptable, use any red
meat (works particularly well with goat), no biggie if you don’t have one of
the spices, you can use cream or sour cream if you don’t have yogurt, use fresh
tomatoes if you don’t have a can. Don’t be too fussy about quantities, except
maybe the cayenne... unless you like it HOT!
Ingredients
500gm Cubed Venison
1 tsp Turmeric powder
1 tsp Garam Masala
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Fenugreek
1 tsp Cayenne Pepper
1 tsp Paprika
3 garlic cloves (or 3 tsp of minced garlic)
2 tsp minced ginger
1-2 cups plain yogurt
1
can diced tomatoes
1 diced white Onion
Oil
Method
Combine cubed meat with spices, garlic, ginger and 1 cup of yogurt and
place covered in the fridge for as long as possible – anything from a couple of hours to overnight would do!
Preheat
a good slug of oil in a large pan, add marinated meat and brown quickly.
Transfer to warming slow cooker (or casserole dish with lid if going to cook in
the oven).
Add
diced onion to pan and sauté till softened. Add can of tomatoes, cook to
combine. Use a wooden spoon to get all the yummy bits off the bottom of the
pan.
Carefully pour over the browned meat and stir to combine. Meat should
be just covered in liquid, if not, add a small amount of liquid beef stock.
Allow to cook on low for 6 hours +. If cooking in the oven, cook at 100
deg Celsius for 3 hours.
Add remaining yogurt before serving, on fluffy white rice.
