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–+ servings
Cape Malay Venison Shanks
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5 from 1 vote

Cape Malay Venison Shanks

Cape Malay curries are extremely fragrant and not too hot
Recipe Category: Curry, Meat
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 30 mls canola oil
  • 1 small onion, peeled and diced
  • 2 whole cloves
  • 2 juniper berries
  • 1 quill cinnamon
  • 5 mls garam masala
  • 5 mls fennel seeds
  • 1.25 mls medium curry powder
  • 1.25 mls ground cumin
  • 1.25 mls ground turmeric
  • 1 clove garlic, grated
  • 1 cm fresh root ginger, peeled and grated
  • 165 mls water
  • 10 mls tomato paste
  • 1 tomato, chopped
  • 2 venison shanks *
  • freshly ground black pepper and salt to season
  • fresh coriander, roughly chopped, to garnish

Method

  • Preheat the oven to 170° Celsius
  • Place the oil into a large, heavy bottomed stove and oven proof pot and heat over a medium temperature
  • Add the onion, reduce the temperature slightly, and sautée until soft
  • Add the cloves, juniper and cinnamon, increase the temperature and cook until fragrant
  • Add the garam masala, fennel, curry powder, cumin and turmeric, stir to combine and cook until fragrant
  • Add the ginger and garlic, stir and cook until fragrant
  • Add the water, tomato paste and tomato, increase the temperature slightly and stir to deglaze the pan
  • Add the shanks, season generously and bring to a simmer
  • Remove from the heat, cover with tin foil and place into the oven for 1 hour
  • Remove from the oven, turn the meat and place back into the oven for 30 minutes
  • Remove from the oven, remove the tin foil and place back into the oven for 30 minutes while you prepare some rice to go with your meat
  • Remove from the oven, serve on a bed of rice and garnish with fresh coriander

Notes

* if using mutton chops or stewing beef you will need 500 grams and reduce your oven cooking time by an hour