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Serves: 4 - 6 people
Preparation Time: 20 minutes
Cooking Time: 2 hours
Ingredients
1 kilo diced game mix
1 Onion
3 cloves of garlic
1 tin of plum tomatoes
1tbsp tomato puree
2 tsp cumin
1 tsp turmeric
2 tsp garam masala
¼ tsp chilli powder
1 litre of chicken or white game stock
1tsp fresh coriander
80 grams sultanas
100 grams of dried apricots
Light olive oil
500 grams couscous
Method
Heat the oil in a shallow pan.
Once the oil is hot, add half the game mix and allow to seal on all sides. Remove from the pan and do the same for the other half.
Next finely chop the onion and garlic and add to the pan you used for the meat with some more oil and allow to sweat for four to five minutes without colouring.
Turn down the heat and add the spices, allow them to warm and release their flavours. Add the meat back to the pan.
Add the tomato puree and cook for five minutes on a low heat. Add the tin tomatoes and allow to boil, add the stock and bring to boil again. Turn the heat down and cook slowly for 1 and a half hours or until the meat is tender.
Using a slotted spoon remove the meat from the sauce and keep warm.
Liquidize the sauce and pass through a strainer, then place the meat back in the sauce together with the sultanas and apricots, warm the sauce, finish with the coriander and serve with couscous.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Ingredients
1 kilo diced game mix
1 Onion
3 cloves of garlic
1 tin of plum tomatoes
1tbsp tomato puree
2 tsp cumin
1 tsp turmeric
2 tsp garam masala
¼ tsp chilli powder
1 litre of chicken or white game stock
1tsp fresh coriander
80 grams sultanas
100 grams of dried apricots
Light olive oil
500 grams couscous
Method
Heat the oil in a shallow pan.
Once the oil is hot, add half the game mix and allow to seal on all sides. Remove from the pan and do the same for the other half.
Next finely chop the onion and garlic and add to the pan you used for the meat with some more oil and allow to sweat for four to five minutes without colouring.
Turn down the heat and add the spices, allow them to warm and release their flavours. Add the meat back to the pan.
Add the tomato puree and cook for five minutes on a low heat. Add the tin tomatoes and allow to boil, add the stock and bring to boil again. Turn the heat down and cook slowly for 1 and a half hours or until the meat is tender.
Using a slotted spoon remove the meat from the sauce and keep warm.
Liquidize the sauce and pass through a strainer, then place the meat back in the sauce together with the sultanas and apricots, warm the sauce, finish with the coriander and serve with couscous.
