Recipe by Joe Leckie, Photography by Dan Tyler Ross
Serves: 6
Difficulty: Intermediate
Prep time: 45 minutes
Cook time: 6 - 8 hours
Ingredients:
- 1 jar very good massaman paste
- 500g Noble and wild Diced venison
- 2 cinnamon sticks
- 3 tbsp sugar
- 2 tins coconut milk
- 2 tbsp fish sauce
- 2 tbsp Tamarind
- 5 star anise
- 200g large potatoes (Peeled boiled and cut into chunks)
- 200g jasmine rice
- 1 pack partha
- 1 lime
- Small amount of butter
- Crispy shallots
- Handful Coriander
Method:
Place a heavy based pan on a high heat. Brown the noble and wild diced venison in batches until nice and brown. Remove and set aside, turn the heat down and add the jar of massaman curry paste. Cook out the massaman paste for around 5 mins then add the coconut milk, fish sauce, tamarind, star anise, cinnamon and cook for around 10 mins until combined. Then add the venison back to the sauce, cover the pan and cook slowly overnight in an oven set to 95c.
The next morning remove the curry from the oven and allow it to cool.
When you are ready to serve, cook the rice as per the packet instructions the parathars brushed with a little melted butter.
Reheat the curry and serve with the rice and parathas, sprinkle with coriander and shallots.
