Curried gazelle

Curried gazelle

From the majestic Victoria Falls to the vast wildlife reserves and rich cultural heritage, Zambia is a country that has something for everyone. Unfortunately, not everyone can afford to travel to Zambia. But  there is a way for you to transport your taste buds to this beautiful country without ever leaving your kitchen. Chef Claudia Sichinga shares a traditional Zambian dish: Curried gazelle.

SERVES 4

 

INGREDIENTS

• 1 kg of gazelle rump steak, or beef chump steak cut into bite-size cubes
• 2 onions, chopped
• 3 garlic cloves, finely chopped
• 2 large chilies, seeded and finely chopped (minced)
• 2 plantains or bananas, sliced
• 1 tbsp tomato paste
• 1 tbsp seedless raisins
• 1 tsp ground cumin
• 1 tsp ground cardamom
• ½ tsp turmeric
• ½ tsp paprika
• 2 tsp mild curry powder
• 1 tbsp vegetable oil
• 300 ml coconut milk

METHOD

Lightly sauté the onions in the oil for 3 minutes and then add garlic.

Taste. If it tastes sweet, add more garlic.

Fry for 1 minute then add chillies, frying for another 3 minutes.

Add steak and brown on all sides. Add the tomato paste, raisins, curry powder and spices, stirring.

Pour in the coconut milk and bring to the boil. Reduce heat to simmer and add plantains.

Cook, covered, for another 30 minutes. Test occasionally to ensure the liquid has not boiled away too much – there should be a rich sauce.

Serve curry with Nshima.

 

ALSO SEE: Speedy lamb curry

Speedy lamb curry

Recipe supplied by Irvine Partners on behalf of Radisson Blu Mosi-Oa-Tunya, Livingstone Resort.

Feature image: Getty Images