Weekender Bahrain, Sunday, August 25 2019

Curried Gazelle (From the land known as Zambia)

admin 28-Sep-2016

Curried Gazelle (From the land known as Zambia)

What you need

*1 kg gazelle rump steaks (or venison rump) cut into bite size cubes (See note)

*1 tbs vegetable oil

*2 onions, chopped

*3 garlic cloves, chopped

*2 large chillies, finely chopped (I used one Habanero which was quite hot enough)

*2 plantains, peeled and sliced (banana can be used)

*1 tbs tomato paste

*1 tbs raisins

*2 tsp curry powder

*1 tsp ground cumin

*1 tsp ground cardamom

*1/2 tsp ground turmeric

*1/2 tsp paprika

*300 ml coconut milk

 

How to make it:

*In a large saucepan, lightly fry the onion in the oil for 3 minutes.

*Add the garlic and fry for 1 minute further before adding the chillies

*Cook for a further 3 minutes then add the meat and brown on all sides.

*Once browned add the tomato paste, raisins, curry powder and spices.

*Stir and cook for a minute then add the coconut milk and bring to a boil.

*Reduce to a simmer and add the sliced plantains.

*Cover and simmer gently for a further 30 minutes (check occasionally to ensure the mixture is not too dry. Add a little water if you need to).

*Serve immediately on a bed of rice.

 

 

Note: The chances of obtaining gazelle meat in Bahrain are almost non-existent, even venison is hard to come by. Some versions of this dish I have seen suggest substituting beef, lamb or goat. Venison is a very lean meat and I think if you are going to replicate this recipe as closely as possible using local ingredients, and venison isn’t available, then you should choose a very lean cut of beef. In this case I have used South African Topside. Both goat and lamb are quite fatty, and while either can be used to make an excellent curry, I would not choose to use them in this particular recipe.

 

 

I hope you enjoyed the fourteenth of our eighty dishes from around the world. Please join me next time when we visit Namibia.

The Zambian diet centres predominantly around cereals, particularly maize (sweetcorn) which is ground to producenshima, a stiff porridge. This can be eaten as a thin porridge for breakfast and made thicker for lunch and dinner, sometimes dipped in a relish of meat, vegetables or fish. Other local dishes include ifisashi, which is made from green vegetables in a peanut sauce, and samp, made from crushed maize and beans.
Livestock production is low, so meat is not a regular feature in Zambian cuisine, but wildlife abounds and occasionally appears on the table. 

The journey we are undertaking finds its roots far earlier than my childhood, when I helped my mother to bake. In fact we need to go back to 1873 when something occurred that would influence me as a child and throughout my adulthood.  It took almost a hundred years for there to be any effect on my life, but that happened when as a child I was allowed to borrow some books from the adult section of a library. The first was ‘Around the World in Eighty Days.’The author, Jules Verne, was a great visionary in his writing, with prophecies of going to the moon, and travelling vast distances under the sea. But it was the journey of Phileas Fogg that first captured my imagination, inspired me to write, and gave me a yearning to travel which is still with me this day. 
I am not a professional cook or chef; I am an aircraft engineer by trade, as well as an author of crime fiction. From an early age I had an interest in the preparation and consumption of food (particularly the consumption!), often helping my mother bake. As I grew older, I tried making my own variations of recipes, sometimes with disastrous results, but on occasion something edible emerged.
So it seemed the most obvious thing to do would be to combine my love of food with my desire to travel, and embark upon a journey of discovery of the foods and people of the world.


Welcome to my ‘Around the World in Eighty Dishes.’
Glen R Stansfield.
Author, biker and nutcase.