We were supposed to be having lamb. That was the plan, in any case.
I was perusing the fresh meat section, carefully weighing up the pros and cons of various delicious looking cuts that had up until recently been frolicking around a meadow making obscenely cute “baaaaaa” noises, when Paleovirtus Jr. grabbed me by the sleeve and dragged me towards a corner of a refrigerated unit I had previously been unaware of.
To my complete and utter joy, it turns out that our local supermarket has its very own version of “Cheapskate’s Parade”, a special section where they flog off cheaply all the stuff with a today-or-tomorrow expiry date.
What Paleovirtus Jr. had noticed was a couple of ½ kilo packets of venison mince from local supplier Åke P on sale for the very reasonable price of 22 shiny Swedish Crowns apiece, a bargain simply too good to pass over. Well spotted, kid. Take a bow.
Top quality mince? Sounds like another good excuse to have a keema to me….
- 1kg minced venison
- 1 large onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- a 2 inch piece of ginger, peeled and roughly chopped
- 1 Jalapeño chilli, roughly chopped
- 1 bunch fresh coriander (cilantro)
- 3 large plum tomatoes
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp Garam Masala
- 1 tsp allspice
- 2 tsp dried fenugreek leaves
- ½ tsp ground cardamom seeds
- 1 tsp ground lovage seeds
- freshly ground sea salt
- freshly ground black pepper
- coconut oil
- Place the onion, garlic, ginger, fresh coriander, and Jalapeño chilli in a blender, and process until you have a smooth paste. Set aside.
- Roughly chop the plum tomatoes, and place in a blender. Blend until smooth. Set aside.
- Place the ground coriander, ground cumin, turmeric, Garam Masala, allspice, dried fenugreek leaves, ground cardamom seeds, ground lovage seeds, and salt and black pepper to taste in a small bowl. Add just enough water to make a thin paste. Stir well, and set aside.
- Heat 4 tbsp of coconut oil in a non-stick wok over medium high heat. Add the prepared onion paste. Stir well, and continue to stir fry for 3 minutes.
- Add the venison mince, and stir well to coat the meat with the onion paste. Continue to stir fry until the meat has lost its raw, pink colour, about 5 minutes. Add the spice and water mixture, and the processed plum tomatoes. Stir well, and bring to a low simmer.
- Simmer the meat for 25 minutes, stirring often. Add a splash of hot water from time to time, if required.
- Serve, together with paleo naan bread, or pilau cauliflower rice.
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