Venison and pork belly curry recipe
To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour.To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant.Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes.Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture.Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat.Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds.Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant.Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes.Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt.Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed.Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork.Garnish the curry and rice with the coriander leaves and serve immediately. To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour. To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour. To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant. To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant. Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes. Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes. Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture. Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture. Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat. Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat. Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds. Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant. Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant. Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes. Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes. Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt. Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed. Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork. Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork. Garnish the curry and rice with the coriander leaves and serve immediately. Garnish the curry and rice with the coriander leaves and serve immediately.