A lot of great things have happened because two unlikely things collided.
Mork & Mindy.
Come on. Who would have thought that an alien from the planet Ork and a spunky gal could have hit it off so well?
Sea Salt & Caramel
You haven’t lived until you’ve eaten Earth Momma’s salted caramel cheesecake. You’ll want to smear it on your skin and wear it everywhere.
Macklemore & Mary Lambert
You can’t tell me that you didn’t cry just a little bit when you watched this video for the first time, can you?
Pearls and Jeans
Adding a strand or two of pearls is a sure-fire way to dress up an outfit.
Though a former professor of mine would have a conniption fit if she knew that I wore pearls and jeans, which she deemed vulgar. But she also deemed costume jewelry as bourgeoisie and told a girl she had no business wearing flip-flops with her dolphin feet. So I feel ok sporting my pearls and jeans.
I encountered a fabulous mash-up in my own life–the country-smart, wood-working, deer-hunting coworker (and his daughter!) provided me with some fresh venison (and lard from the hogs they slaughtered, but that’s a story for another day), so of course I had to curry that son of a bitch using skills I’ve learned from the gaggle of Indians I’ve had in my life.
So the first thing you need to do is gather your ingredients. Don’t let the long list daunt you. It’s mostly spices.
- handful of dried coconut
- butter or olive oil
- cumin seeds
- 1 onion, chopped
- cinnamon stick
- black pepper
- 2 cloves garlic, chopped
- thumb-size hunk of ginger
- 4 whole cloves
- 2 1/2 t hot chili powder
- 1 t cayenne
- 1 t garam masala
- 3 T tomato puree
- venison cubes
- 1 t turmeric
- 1 can coconut milk or water
- cilantro, chopped
To begin, toast your coconut. Just toss it into a small sauce pan and keep it moving over medium-low heat.
Until it’s brown.
Remove and set aside.
Chop up your venison into whatever size chunks you feel like eating. Then soak them in buttermilk until it’s time to cook them. This helps tenderize what can be a touch meat.
Then, using a larger soup pot, melt the butter or drizzle some oil. Turn the heat up to medium, and heat up your fat of choice. Then sprinkle in the cumin seeds and chopped onions.
Then toss in the cinnamon stick.
Once it’s golden brown, add the equivalent of 2 garlic cloves, finely chopped (I used jarred garlic) (I’m okay with this), the finely chopped ginger, the garam masala, the chili powder, the cayenne, and the salt.
Then add the tomato puree.
Stir it all together and let it simmer for a few minutes.
Meanwhile, start making rice, which is the carb of choice as a side for this. Use a little oil to keep the rice from getting too sticky and throw in a few cumin seeds for a little flavor.
Once the tomato/onion mixture becomes more of a paste and less of a sludge, it’s time to add the venison.
Add the meat one piece at a time, careful not to splash.
Stir the meat occasionally to make sure it doesn’t stick.
Add a teaspoon of turmeric and a splash of cumin if your nose tell you it needs it.
Stir it all up and put a lid on it, letting it cook for about 5 minutes before checking.
When the meat is just about done, it should look rather pasty.
Add the coconut milk or coconut water until you reach your desired consistency. Some people like it thick, others like it saucy.
I like it on the saucy side.
Heat, then serve topped with the coconut, chopped cilantro, and a squeeze of lime.
suck it, martha.