Aromatic Curry with Wild Boar Cutlets

as featured in the INDULGE section of The Advertiser

1.5 kg Wild boar cutlets

250g sour cream

1 large tin chopped tomatoes

200g butter

1 onion

1 carrot

1 small sweet potato diced

Zest of 2 lemons

 

Spices

8 cardamom pods

2 star anise

1 cinnamon stick

1tbl caraway seeds

1 bay leaf

1tbl coriander seeds

2tbl Turmeric

2tbls curry powder

 

Method

 

1. Place all the vegetables, Sour cream, tomatoes, lemon and cutlets into a large glass bowl, mix and marinate for two hours.
2. Place a heavy based frying pan on high heat and place all the spices and sauté spice until aromatic and toasted slightly.
3. Place the spices in to the marinade and mix well.
4. Place in to a stock pot and add some water just so it’s covering the ingredients.
5. Bring to the boil and then simmer for 2 hours stirring occasionally.
6. Season to taste, the cutlets should be nearly falling off the bone.
7. Serve with steamed Jasmine rice and pappadums.

 

Cooking time 2 hours

Preparation time 45 mins

Marinating time 2 hours

Easy

Serves 4-6

Chefs tip: you can add the spices to the marinade the day before to make a fully flavour. Also leaving a cooked curry in the fridge to the next day always makes the spices infuse much stronger therefore more flavour.