Ingredients
1kg fresh venison or pork.
½ bottle peanut or vegetable oil
Ground Masala
50g dry red chillies
1 tsp saffron
60g garlic
1 tsp mustard seeds
1 tsp cumin seeds
50g fresh ginger
250ml vinegar (½ to be used for grinding the masala
Cooking Steps
Step 1
Cut the meat into 2.5cm (1 inch) cubes. Rinse the cubes thoroughly in running water, then drain well. Place the meat in a pan and add just enough water to cover it. Bring to a boil, then reduce heat and simmer with lid on. Allow the meat to cook until all the water has evaporated,
Step 2
Grind all the masala ingredients to a fine paste in vinegar.
Step 3
Heat the oil, add the ground spice paste and fry. Add the meat, 2-3 tbsp of salt, 2 tbsp sugar and the remainder of the vinegar. Simmer on a medium-low heat for approx. 30 minutes until the meat is tender.
Step 4
Leave the mixture to cool for 12 hrs before bottling in a sterilised jar.
Store in the fridge for up to 3 months.