January 2019, Kjell Hedström
I am a big fan of curry dishes and this one especially as it is a hit with the kids. This curry dish was inspired and simplified from Georgia Pellegrini’s amazing recipe. Georgia uses butternut squash for a smooth and rich curry.
I was aiming for something simpler and still tasty. The curry and the meat should be in the focus and nothing else , not even butternut squash, should distract from it.
For this stew I prefer tougher cuts. Shank pieces are perfect as the tendons will break down and add juiciness and flavor to the dish.
- Olive oil
- 2-3 lbs of deer shanks or neck is preferred but can be replaced for other cuts.
- 3 tbsp of lemongrass paste or 2 stalks lemongrass, cut into 1-inch pieces
- 4 cloves garlic garlic, pitted and diced
- 2 shallot onions, diced
- 2 tbsp ground ginger
- 2 bay leaves
- 2 cinnamon sticks
- 0.5 tsp teaspoon nutmeg
- 1 tsp dried chili flakes
- 2 tbsp curry
- 2 cans coconut milk
- 4 cups chicken broth
- Cube the meat, season with pepper and brown it with some oil in a Dutch oven.
- Add the lemongrass, garlic, onion and ginger. Stir for a few minutes until you can smell the ginger and lemongrass.
- Add and stir together coconut milk, chicken stock with cinnamon sticks, nutmeg, chili flakes and curry. Add bay leaves.
- Let the curry simmer with the lid on but leave a small crack for evaporation and sauce reductions.
- After 2 - 2.5 hours the venison shanks should be fork tender.
- If the sauce isn’t reduced enough and needs to thicken up you can either reduce it further or use your thicken agent of choice
Serve as is.
If you want distraction to go with it you can have rice on the side or cilantro sprinkled for some flair and flavor.
Not that you need that. This curry stands like a champ!