Kudu (Game) curry with lentils and vegtables – Proudly South African

May 27, 2015

Kudu (Game) curry with lentils and vegetables. Served with Greek yogurt and coriander leaves.

This curry can be prepared with Kudu meat (game) or beef, depending on your preference. The curry mixture was my grandfather’s mixture, not complicated or grand, but delicious. He passed away earlier this year and was looking forward to come eating curry at my house, so I am typing this recipe with a few (actually now they’ve become a lot) tears in my eyes. Would have loved to share it with him, he was AWESOME.

Please do take note this recipe is not set in stone, you can add and take away as you please.

Ingredients

1kg Kudu (Game) minced meat – you can replace this with beef as it taste quite a lot the same or use it 50/50

1 onion chopped

1 green pepper chopped

2 carrots sliced in thin wheels

150 – 200g lentils

1 punnet broccoli and cauliflower broken into pieces (I think this is 500g) you can add as you like

2 cloves garlic

half a packet of oxtail soup mixed with a cup of water

1 can diced tomatoes

1 heaped up tablespoon medium – hot curry, I use the yellow Cartwright box

1 tablespoon Rajah medium – hot curry

2 teaspoons turmeric

salt and pepper to taste

plain Greek yogurt (for garnish and to help against the burn)

coriander leaves (for garnish and to help against the burn)

Method

1. Sauté onions, green pepper and carrots.

2. Add mince and stir until meat turns brown.

3. Add lentils (I buy the ones where soaking is not necessary)

4. Add oxtail soup mixed with water and simmer for a while.

5. Add can of chopped tomatoes, simmer for a while.

6. Add chopped garlic and some salt and pepper.

7. Add curry and turmeric powder and broccoli and cauliflower, let it simmer until veggies are cooked through, this will also give the curry time to settle.

8. TASTE – add extra curry if you wish, add salt and pepper.

9. Serve on top of rice,cous cous or Quinoa garnish with drops of plain Greek yogurt and a lot of fresh coriander leaves – this adds amazing taste and also help to reduce the possible burn of the curry.

Remember curry needs to simmer a while so that the taste can develop. It also tastes a lot better the next day! It is as if the taste just develops even more over night.

I do hope that you enjoy this!

M@Home