Wild boar and steak curry aloo

When my daughter was up in Kiel at Christmas, I was sitting thinking what to do with a piece of wild boar collar and a thick piece of rump steak, I was toying with either a stew or a pie but having had these already, I decided on a quick curry.

So the ingredients where.

300g of wild boar collar diced quite large (collar has a little more fat than the rest of the boar)

300g of rump steak diced (as this is a quick curry and not cooked for a long time, I think that rump or entrecote will be best)

5 potatoes cut into chunks

Spices

5 green cardamom pods

5cm piece of cinnamon bark

5 cloves

Teaspoon of methi seeds

5-6 dried curry leaves

1 teaspoon white mustard seeds

1 teaspoon cumin seeds

1 teaspoon of Nigela

1 teaspoon of coriander

1 Scotch bonnet chilli (seeds removed and chopped fine)

1  onion diced

3 garlic cloves crushed

4-5 small tomataoes ¼ rd

1 teaspoon of tomato paste

1 tub of greek joghurt (250g)

300ml of chicken stock

2 teaspoons of Garam masala

Method:

Cut the meat into bite size pieces, season with salt, pepper and garam masala add the crushed garlic, cover and set aside.

Now make your tarka

Place the dried spices into a mortar and roughly pound with the pestle.

transfer to a frying pan, when the mustard seeds start to pop add to the meat Fry the onion in Ghee (I used vegetable oil, thinking of the girls waist lines, LoL., tears running down my cheeks)

Add the meat and sear, add the spices,chillies, stock and add the tomato paste and tomatoes, lid on and allow to cook until the meat is tender (when the meat is just tender add the spuds and cook until soft).

Adjust the seasoning and add the lemon juice and stir in the Joghurt

Serve with fresh boiled fluffy rice, poppadoms and chutneys and pickles (some homemade and some bought).

It turned out very nice for a quick curry!