This springbok curry just had to be!
Just a few weeks ago I didn’t even know what a springbok was. I’d seen them on African jungle television shows but never really picked up what they were called. I guess I didn’t really care.
For those of you who are now wondering what these animals look like, they are the long horned – deer like – animals that are always getting chased by cheetahs until the slowest in the herd finally meets its rather painful end.
The other day I was sent some springbok meat to try by Alternative Meat. I marinated it for a couple of days and then cooked it in my tandoor oven until it was nicely charred on the outside but still red rare on the inside.
The meat was fantastic but it was still a bit tough. We ate what we could but decided the leftovers needed to go into a slow cooked curry. Not one for waiting, I did this the very next day.
The resulting springbok curry was honestly one of the best red meat curries I have ever tasted. If you like game – or even if you aren’t that crazy about it – I really hope you give this springbok curry a try.
The meat has a fantastic flavour. In fact my fussy kids gobbled it up thinking it was beef. Every plate was clean.
You could serve this curry with rice but I served it with naans which went very well with this homemade springbok curry!
900g (2 lbs.) springbok meat cut into one inch cubes
125ml vegetable/olive oil or ghee
4 onions – finely chopped
1 small carrot – grated
2 green chilli peppers – finely chopped
3 tomatoes – finely chopped
1 tablespoon garlic puree
1 tablespoon ginger puree
1 heaping tablespoon garam masala – my simple recipe is here
1 tablespoon smoked or unsmoked cumin powder
1 teaspoon chili powder
Salt and pepper to taste
1 small bunch of chopped coriander
Pour the oil/ghee into a large sauce pan and heat it over medium high heat.
Toss in the onions and fry them – stiring regularly for about 15 minutes.
When the onions are nice and soft, sprinkle in about a teaspoon of salt. This will help them release more moisture into the pan.
Now add the chopped tomatoes and the carrot and stir to combine.
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Continue frying until the onion, carrot and tomatoes begin to break down and start looking like a sauce.
Add the green chilies and the garlic and ginger purees. At this stage you will need to be stirring the ingredients continuously so that they do not burn.
Sprinkle in the garam masala, cumin and the chili powder before dumping in the cubed springbok.
Add just enough water to cover the meat and add the cracked pepper.
Bring to a boil and then cover and cook over a very low heat for about four to five hours when the meat will be so tender!
Check for seasoning and mix in the chopped coriander. Squirt in the lime juice and serve immediately!
Disclaimer:The meat used in this springbok curry was supplied free of charge for me to try by Alternative Meats. I highly recommend their service and products!