Game gets a delicious spicy twist in Cyrus Todiwala's richly flavourful recipe for a Rajasthan-inspired curry
Hot Rajasthani game and lime water
Method
1. Rub the game meat with the tumeric and salt and set aside to marinate in the refrigerator for as long as possible, preferably a good few hours.
2. Next make the masala. Place the ginger, garlic, dried chillies, cumin and coriander in a blender with a little water and blend into a thick paste.
3. Fry the onions in the ghee in a frying pan until golden brown and crisp, then remove with a slotted spoon and reserve.
4. Heat the oil in a large heavy-based saucepan and add any ghee left over from frying the onions.
5. Add the cinnamon, cardamom pods, cloves, mace and dried red chilli and fry, stirring, over a medium heat for two minutes until the spices change colour and swell. Do not let the chilli burn, but don't worry if it gets a bit dark.
6. Now add the marinated game meat and fry until evenly browned. Do not stir it too much or the oil will cool down and the meat will give off its juices.
7. Add the masala paste and fry, stirring often, for 4-5 minutes until the oil begins to separate out from it.
8. Add enough water to come about 1 centimetre over the meat, then cover the pan and simmer for 20 to 30 minutes, until the meat is three-quarters cooked.
9. Puree the fried onions with the yogurt and then stir into the meat.
10. Add the tomatoes and stir well, scraping the side of the pan.
11. Cover and continue to cook gently until the meat is nice and tender. This should take a few 10 to 15 minutes.
12. To make the lime water, mix the lime, sugar and salt together in a glass. Add a little water and mix well until the sugar dissolves, then top up with the chilled soda water.
13. Check the seasoning and sprinkle with chopped fresh coriander. Serve with hot chapatis or flour tortillas and a glass of lime water.
Cook: 1 hr 15 min
Ingredients
500g stewing game, cut into cubes, can use game birds0.5 tsp ground turmeric
1 tsp Salt
3 Onions, finely sliced
3 tbsp Ghee
2 tbsp vegetable oil
5 cm cinnamon stick
3 green cardamoms
3 Cloves
1 blade mace, large
1 large dried red chilli, large, broken in half
300ml Greek yogurt
2 Tomatoes, chopped
1 tbsp chopped coriander
For the masala
5 cm fresh ginger root, roughly chopped10 garlic clove
6 long red chillies, dried
1 tsp Cumin seeds
1 tbsp Coriander seeds
For the lime water
2 tbsp fresh lime juice2 tsp Sugar
1 pinch Salt
70ml soda water
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