Ingredients

  1. 3 Onion
  2. 3 T crushed garlic
  3. Salt and Pepper
  4. Cooking oil
  5. 1 tin tomato puree
  6. 1 tin tomato / onion mix
  7. 250 g beef fat (use topside fat)
  8. 300g warthog cubes (if you do not have then use anything else you may have)
  9. 300g impala cubes (or any other venison you may have)
  10. Mild n Spicy curry powder
  11. Medium curry powder
  12. 1kg potatoes
  13. 0.5kg carrots
  14. 1 tin coconut milk
  15. 1 cup hot chutney

Heat up pot and fry off the beef fat until browned off. This should render enough liquid fat for the onions. If not then use cooking oil. Add in chopped onion and fry until soft. Add in the garlic.

While this is happening coat all the meat in liberal quantities of curry powder. Add this to the onion mix.

Brown off the meat lightly for a few minutes. Add the tomato puree and the tomato / onion mix.

Get onto a simmer and cover with a lid. Add a small quantity of hot water if it is too dry.

Cook for 1.5hours until meat begins to get soft.

Scrape and chop the carrots into coins. Add to curry. Cook for a further 0.5hrs. Add peeled and chopped potatoes.

Add chutney, salt and pepper. Cook until potatoes are done.

Rest the pot (off the heat) for 15minutes.

Stir in the coconut milk.

Serve with rice and accompaniments.

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