- 1 kg Woolworths venison cubes (alternatively, use ostrich cubes)
- 1 T cumin seeds
- 1 T coriander seeds
- 1 T ground cumin
- 1 T ground coriander
- 1 T smoked paprika
- 5 T olive oil
- 1 T butter
- 2 red onions, roughly chopped
- 2 cups chicken stock
- 1 cup water
- 1 cinnamon stick
- 2 large brinjals
- 6 radishes, thinly sliced
- 4 naan breads, for serving
- Verlaque pomegranate concentrate, for drizzle
Coat the venison in the spices and chill for 15 minutes.
While the meat is marinating, heat 2 T olive oil and the butter in a pan over a medium heat, then add the onions and cook until soft, about 10 minutes. Remove from the pan and set aside.
Heat the remaining olive oil over a high heat in the same pan and add the marinated meat. Cook until well browned.
Add the cooked onions, chicken stock, water and cinnamon stick. Reduce the heat to low and cook the meat until tender, about 2 hours. Season to taste.
To make the smoky brinjals, place each brinjal directly over the flame on a gas stove or under the grill. Turn every minute to ensure the brinjals are evenly cooked. Once cool enough to handle, halve lengthways.
Serve the venison with the smoky brinjals, naan and radishes. Drizzle with pomegranate concentrate.
Cook's note: To cook this dish in a slowcooker, cook it on high for 5 hours, or until tender. Reduce the gravy on the stovetop, then add to the venison.