Zambian Curried Gazelle

Ingredients: 1 kg gazelle rump steaks (or venison rump) cut into cubes 2 onions, chopped 3 garlic cloves, chopped 2 large chillies, finely chopped 2 plantains, peeled and sliced 1 tbsp tomato paste 1 tbsp raisins 1 tsp ground cumin 1 tsp ground cardamom 1/2 tsp ground turmeric 1/2 tsp paprika 2 tsp curry powder 1 tbsp vegetable oil 300 ml coconut milk

Cooking Instructions: Add the oil to a pan and lightly fry the onion for 3 minutes then add the garlic and fry for 1 minute further before adding the chillies. Cook for 3 minutes more then add the cubed meat and brown on all sides. Once the meat is nicely coloured add the tomato paste, raisins, curry powder and all the spices. Stir and cook for a minute then add the coconut milk and bring to a boil. Immediately reduce to a simmer and add the plantains. Cover and simmer gently for a further 30 minutes (check occasionally to ensure the mixture is not too dry. Add a little water if you need to). Serve immediately on a bed of rice.

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