Curried Gazelle

Curried Gazelle Recipe from Zambia with Steak, Plantains, and Coconut Milk

Region / culture: Zambia | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Curried Gazelle is a flavorful and exotic dish that combines tender gazelle rump steak with a blend of aromatic spices and creamy coconut milk. This dish is sure to impress your guests with its unique flavors and rich sauce.

History

Curried Gazelle is a traditional dish from the African continent, where gazelle meat is a popular choice for curries and stews. The combination of spices used in this recipe reflects the influence of Indian and Middle Eastern flavors on African cuisine.

Ingredients

1 kg of gazelle rump steak, or beef chump steak cut into bite-size cubes
2 onions, chopped
3 garlic cloves, finely chopped
2 large chilies, seeded and finely chopped (minced)
2 plantains or bananas, sliced
1 tbsp tomato paste
1 tbsp seedless raisins
1 tsp ground cumin
1 tsp ground cardamom
0.5 tsp turmeric
0.5 tsp paprika
2 tsp mild curry powder
1 tbsp vegetable oil
300 ml coconut milk

How to prepare

Lightly sauté the onions in the oil for 3 minutes, then add garlic.
Taste. If it tastes sweet, add more garlic.
Fry for 1 minute, then add chillies and fry for another 3 minutes.
Add steak and brown on all sides. Stir in the tomato paste, raisins, curry powder, and spices.
Pour in the coconut milk and bring to a boil. Reduce heat to simmer and add plantains.
Cook, covered, for another 30 minutes. Test occasionally to ensure the liquid has not boiled away too much - there should be a rich sauce.
Serve the curry on a bed of rice.

Variations

Substitute beef or lamb for gazelle steak.
Add vegetables such as bell peppers, carrots, or potatoes for added texture and flavor.

Cooking Tips & Tricks

Make sure to brown the gazelle steak on all sides to seal in the juices and enhance the flavor.

- Adjust the amount of chili according to your spice preference.

- Be sure to taste the curry as it cooks and adjust the seasoning as needed.

Serving Suggestions

Serve Curried Gazelle with steamed rice or flatbread for a complete meal. Garnish with fresh cilantro and a squeeze of lime juice for added flavor.

Cooking Techniques

Sauté the onions and garlic until fragrant to build a flavorful base for the curry.

- Simmer the curry on low heat to allow the flavors to meld together and the meat to become tender.

Ingredient Substitutions

Use chicken or tofu as a substitute for gazelle steak.

- Use ghee or olive oil instead of vegetable oil for a richer flavor.

Make Ahead Tips

Prepare the curry ahead of time and reheat before serving for a quick and easy meal.

Presentation Ideas

Serve Curried Gazelle in a decorative bowl with a sprinkle of chopped nuts or fresh herbs on top for an elegant presentation.

Pairing Recommendations

Pair Curried Gazelle with a side of naan bread or roti for a complete meal.

- Serve with a side of mango chutney or raita for added flavor.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 20g per serving

Proteins

Proteins: 30g per serving

Vitamins and minerals

This dish is rich in iron, vitamin C, and potassium.

Alergens

This recipe contains coconut milk and may not be suitable for those with nut allergies.

Summary

Curried Gazelle is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a satisfying meal.

Summary

Curried Gazelle is a delicious and exotic dish that is sure to impress your guests. With a rich and flavorful sauce, tender meat, and aromatic spices, this dish is a true culinary delight. Enjoy this unique recipe for a taste of African cuisine at home.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Curried Gazelle. It was many years ago, during a trip to Morocco with my husband. We were exploring the bustling markets of Marrakech, when we stumbled upon a small, quaint cafe tucked away in a narrow alleyway. The aroma of spices and herbs wafted through the air, drawing us in like a moth to a flame.

As we settled into a table, the owner of the cafe, a kind elderly gentleman with a twinkle in his eye, came over to greet us. He introduced himself as Hassan and told us that he was known for his specialty dish – Curried Gazelle. Intrigued, I asked him to share the recipe with me, and much to my surprise, he agreed.

Hassan took me under his wing and taught me the art of making Curried Gazelle. He showed me how to marinate the tender pieces of gazelle meat in a blend of exotic spices like cumin, coriander, and cinnamon. He taught me how to slow-cook the meat until it was succulent and tender, and how to finish it off with a rich and creamy coconut milk sauce.

But the secret ingredient, Hassan told me with a conspiratorial wink, was the addition of a special blend of Moroccan spices that he had inherited from his grandmother. He handed me a small vial of the fragrant mixture, and as soon as I opened it, my senses were overwhelmed with the intoxicating scent of saffron, cardamom, and ginger.

I spent the rest of our trip in Morocco honing my skills in Hassan's kitchen, learning the intricacies of his recipe for Curried Gazelle. I watched as he expertly chopped, sautéed, and simmered, his hands moving with a grace and precision that only comes with years of practice.

When it was time for us to leave Marrakech and return home, Hassan presented me with a handwritten copy of his recipe. He told me that he saw a spark in me, a passion for cooking that he knew would carry me far. I thanked him profusely, promising to cherish his gift and share it with my family and friends.

And so, when I returned home, I set to work in my own kitchen, recreating the magic of Hassan's Curried Gazelle. I carefully followed each step, each instruction, each measurement, until finally, the dish was ready. The rich, fragrant aroma filled the air, and as I took my first bite, I was transported back to that small cafe in Marrakech, to the warmth and hospitality of Hassan.

Over the years, I have made Curried Gazelle countless times, each time with a sense of reverence and gratitude for the man who had shared his recipe with me. I have passed it down to my children and grandchildren, who now make it a tradition to cook this dish together whenever we gather for special occasions.

And though Hassan is no longer with us, his spirit lives on in every bite of Curried Gazelle that we enjoy. I like to think that he is watching over us, smiling with pride as we carry on his legacy, one delicious meal at a time. And so, whenever I make Curried Gazelle, I do so with a heart full of memories and a soul full of gratitude for the gift of his recipe.