I haven’t always been like this….so nonchalant about my meat. In fact there were several years where I didn’t eat it at all! I just don’t care that much about meat. I’d rather eat cheese or pasta or pickles for that matter. But I realized that if I was going to marry a mighty-hunter, I better at least try to use it in my cooking. And I have never been so nonchalant about wild meat. If we were having a BBQ I would go buy some regular ‘ol burger and distinctly label the “beef” and the “elk”…because I didn’t want anyone to find out they were eating elk mid-bite. Some people freak out about that kind of stuff.
Lamb Antelope Korma
Potatoes and Cauliflower with Peas
Pullao with Peas
It was hard enough coordinating all of these dishes at once, let alone take pictures of the whole process. Plus, I probably shouldn’t just be giving away recipes from a cookbook, eh? Aren’t there copyright laws about that? But I did manage to capture the process of Antelope Korma, just for you guys! And I figure it’s not entirely a copyright infringement because I used antelope…so there ya go. Totally original.
However, I really should give a shout out the cookbook that I’ve become a huge fan of: Curried Favors. I heard about this book from a friend that made some amazing Indian food for a dinner party. She turned me on to this book and ever since it has been my go-to when succumbing to my Indian cravings. Nearly everything I’ve made out of this book has been phenomenal; plus, it gives you a lot of background information about the plethora of Indian spices, why things are cooked the way they are, and substitutions for hard-to-find ingredients. Hmmm…funny. Antelope wasn’t in there.
Warning …I learned pretty quickly that Indian food doesn’t look so good in pictures. Sorry ‘bout that. I swear it was good.
2 lbs cubed leg of lamb trimmed of fat (about 4 cups) 4 Cups cubed Antelope
6 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground red pepper (cayenne)
1/2 tsp ground black pepper
1/4 tsp ground turmeric
1/2 Cup sour cream
3 Cups thinly sliced onion
4 tbs vegetable oil (i thought this was too much)
2 tbs unsalted butter
2-inch piece cinnamon stick
4 whole cloves
4 cardamom pods, crushed lightly to break pods
2 tsp minced garlic
2 tsp minced ginger
1/4 tsp fennel seeds, coarsely ground with mortar and pestle
1/4 cup canned unsweetened coconut milk
1 1/2 tsp salt
3/4 cup water, or more as needed
1 tsp fresh lemon juice
Marinate antelope in mixture of ground spices and sour cream for 30 minutes.
In a Dutch oven or flameproof casserole over medium-high heat, fry onion in mixture of oil and butter until edges are nicely browned. Add cinnamon, cloves, cardamom, garlic, and ginger and continue frying for 1-2 minutes until onion turns medium brown.
Add marinated antelope to onion mixture and stir over medium to medium-high heat until sour cream disappears and antelope is no longer pink on the outside, about 2 minutes. Stir in crushed fennel seeds, coconut milk, salt and 3/4 cup water; bring to boil. Turn head down and simmer, covered, for 30 minutes.
Uncover and simmer for another 20-25 minutes to thicken sauce, adding more water if sauce is too thick. At this point the meat and sauce should have darkened somewhat.
Stir in lemon juice and remove from heat. Salt to taste.
And there you have it. I told you the pics weren’t pretty. But if you can get past that and just focus on the gloriousness that is before you….wow. This was yummy!
Here’s the whole spread:
The recipe in this cookbook for rice (pullao with peas) is one of my absolute favorites…it’s cooked with chicken broth, cinnamon, cloves, cardamom and turmeric. De-LISH.
If you haven’t tried Indian food before I would strongly encourage you to do so! This may not be the first recipe I’d start you with, but if you want suggestions let me know. I guarantee you’re going to love it.
Oh, and final thoughts on the antelope? Well….honestly I probably wouldn’t use it again (I know, I know…after that huge time out thing I went through above). It’s just too strong of a flavor and it seems to take over from what the spices are trying to do. And I don’t want nothin’ messin with my Indian. So I suppose next time I would try to cross that mental hurdle and buy some lamb…or maybe elk would be better…