We woould like to thank the Heritage Le Telfair in Mauritius for allowing us to share this delicious dish with you for our June instalment of Recipes From Around The World! Succulent venison, aromatic spices and herbs and a distinctly Mauritian flavour, you can almost taste the leisurely days perched by the ocean on your own wicker shaded sun lounger. Part of the ‘small luxury hotels of the world’, the Heritage Le Telfair is all about delivering that authentic Indian Ocean experience, combining modern luxury with the Mauritius of yesteryear. This dish with the sought after ingredients of the old ‘spice-route’ combined with tender venison cubes encompasses the feel of the resort and this idyllic island in general!
600g venison leg cut into cubes
6 cloves of garlic
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon curry powder
2 teaspoon oil
300g canned tomatoes
1 medium onion
1 red chilli
1 green chilli
½ cup of water
Finely chop the onion, the green and red chilli and 2 of the garlic cloves. Place all into a food processor and puree to a smooth paste or alternatively grind with a mortar. This is the Masala Pate.
Add oil to a large saucepan and place on a medium heat. Once heated add the 4 garlic cloves, ground coriander, ground cumin, ground turmeric and curry powder. Fry for 1 minute until aromatic.
Add the Masala Paste you made earlier to the pan and stir for a couple of minutes.
Meanwhile season the venison with salt and pepper and add to the pan, coating it in the paste. Stir occasionally until brown.
Finely chop the canned tomatoes before adding them to the pan with the water. Reduce on the lowest temperature, leaving to cook for 90 minutes and stirring regularly.
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