Venison Massaman Curry with naan bread
Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.
Ingredients (serves four)
430g plain flour + extra for dusting 2 tsp salt
2 tsp dried active yeast
1 cup warm water
1 tbsp sugar
⅓ cup of milk
3 tbsp plain yoghurt
2 tbsp veg oil
5 garlic cloves minced
4 tbsp nigella seeds
¼ bunch coriander
6 tbsp butter
1/2 cup toasted peanuts
3 shallots sliced
6 garlic cloves sliced
2 red chillies sliced
A thumb of ginger sliced
1 lemongrass sliced
1.5 tsp ground coriander
1.5 tsp ground cumin
½ cumin seed
1tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground cardamom
4 tbsp fish sauce
2 tsp white sugar
4 tbsp coconut milk
2 tsp salt
2 venison shanks
4 shallots cut in half
2 tins coconut milk
2 tbsp fish sauce
3 tsp sugar
3 tbsp tamarind
2 cinnamon sticks
5 star anise
2 large potatoes peeled & diced
1 lime cut into quarters
1 handful coriander roughly chopped Crispy shallots
How to make it
- Firstly, place all the curry paste ingredients in a blender and mix until smooth.
- In a thick based pan or dutch oven, heat until medium hot and add a glug of vegetable oil.
- Pat dry the shanks and place in the pan and seal until you have a golden caramel colour all over.
- Remove the shanks, add the halved shallots and char until almost back.
- Then remove the shallots, add the curry paste, reduce the heat to medium and cook out for about 2 minutes until very slightly darker
- Add the coconut milk, water, cinnamon and star anise and bring to a low simmer.
- Adjust the flavour with fish sauce, sugar, and tamarind to taste.
- Reintroduce the shanks to the pot and completely submerge.
- Cover with lid and place in the oven at 160°C for 3 hours.
- Now move on to the naan bread.
- In a small bowl place the yeast and sugar and slowly mix in the water. Set aside until the yeast has bloomed. This should take about 10 minutes.
- In a large bowl, sift in the flour and salt, then make a well in the centre.
- Once the yeast mixture is fully bloomed, pour into the well with the oil, yoghurt, milk and half of the garlic.
- Mix with one hand until combined, adding extra flour if necessary (the dough should be slightly sticking but not dry).
- Once thoroughly mixed, place on a workbench that has been dusted with flour.
- Knead for about 5 minutes until the dough has become smooth.
- Place back in the bowl and cover with a hot damp tea towel, then set aside for 90 minutes.
- When ready, remove the dough from the bowl and divide into 8 even balls, roll each with the palm of the hand until smooth, then cover again with the tea towel and set aside for a further 30 minutes.
- Meanwhile, take the curry out of the oven, stir and add the potatoes, then back in the oven for another hour and a half.
- With about half an hour left of cooking time for the curry, heat a skillet to a medium-high heat, then melt the butter with a pinch of salt.
- Roll out each dough ball until flat, to about 10x6 inches in diameter, and one at a time place in the skillet
- Brush one side with the garlic butter mixture and sprinkle with nigella seeds.
- Once the dough starts to bubble, turn and cook for another minute or so, until the colour on both sides has changed to light gold in places.
- Once all are complete, sprinkle with coriander.
- Once the curry is ready, use tongs and a fork to pull apart the venison into small chunks
- Serve into bowls with rice, naan bread and garnish to taste.