This dish came about via the “go to the supermarket and wing it” school of menu planning.
Earlier in the day, when I’d messaged Mrs. Paleovirtus to find out what she’d like for dinner that evening, I received a rather cryptic one word response – “Meat“.
Nice. Plenty of room for artistic interpretation and licence there.
The recipe was put together on some kind of instinctual, Zen, genetic memory level.
Bruce Lee would have approved – it was his maxim of “Don’t think – feel” but applied to the culinary rather than the martial arts.
Don’t concentrate on the wooden spoon, or you will miss all the glory of the ingredients. Don’t just use the wok – become the wok.
Paleovirtus Jr. was sceptical. This isn’t shopping, she said. It looks more like pulling stuff off shelves at random.
As is so often the case, the scepticism stopped once the eating started.
Wild Boar and Nut Curry
- 500g minced wild boar
- 1 onion, roughly chopped
- 5 cloves of garlic, roughly chopped
- a 2 inch piece of ginger, peeled and roughly chopped
- 1 Jalapeño chilli, roughly chopped
- ½ a bunch of fresh coriander (cilantro)
- 2 tbsp dried curry leaves
- 1 tsp black cumin seeds
- 1 tsp nigella seeds
- 1 tsp brown mustard seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp extra hot chilli powder
- salt and freshly ground black pepper to taste
- 100g dry roasted cashews
- 2 tbsp tomato purée
- 3 tbsp hazelnut butter – see Notes
- 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.
- Place the ground coriander, turmeric, paprika, extra hot chilli powder, and salt and black pepper in a small bowl. Add just enough water to produce a thin paste. Stir well, and set aside.
- Heat about 4 tbsp of coconut oil in a non-stick pan or wok over medium high heat. When the oil is hot enough, a seed dropped into it will instantly begin to sputter. Add the dried curry leaves, black cumin seeds, nigella seeds, and brown mustard seeds to the pan. Stir fry for about 30 seconds.
- Add the fresh vegetable paste to the pan. Stir fry for about 4 minutes or so.
- Add the water and ground spice mixture to the pan. Stir well, and stir fry for about 2 to 3 minutes.
- Add the minced wild boar meat to the pan. Stir fry until the meat has lost its raw, pink colour, about 5 minutes or so.
- Add the tomato purée and the hazelnut butter to the pan. Stir well.
- Add the cashews to the pan, and stir well. Add just enough water to form a thick sauce, stir well, and cover with a lid.
- Bring the pan up to a low simmer, and cook for 25 minutes, stirring often. Add a splash of hot water if anything threatens to stick or burn, but bear in mind that the finished dish should be on the dry side.
- Remove the pan from the heat. Serve, together with Paleo naan bread, or cauliflower rice.
The hazelnut butter could be replaced by any other nut butter you prefer.