Venison Curry with Lilva Beans
800 grams venison
Optional: You can use pork instead of venison.
400 grams frozen or fresh lilva beans
(use canned lilva beans if frozen or fresh lilva beans are not available)
Lilva beans are known as embrevades in Mauritius
425 grams can of finely
1 medium onion finely chopped
1 tablespoon crushed garlic
1 tablespoon crushed ginger
1 tablespoon finely chopped thyme
1 tablespoon finely chopped parsley
2 tablespoons coarsely chopped coriander leaves
1 cari poulet or bay leaf
1/2 cup dry white wine or dry sherry
4 tablespoons curry powder
hot or mild depending upon your preference
4-5 tablespoons vegetable oil
salt and pepper to taste
Cut the venison meat into bite sizes. Marinate with all ingredients, except for the vegetable oil, finely crushed tomatoes and curry powder. Add salt and pepper to taste. Cover and marinate overnight in the refrigerator. Stir once or twice if possible. If you are using pork, there is no need to marinate overnight. Just marinate the pork for 30 minutes only.
Heat oil in a deep and thick bottomed saucepan over medium - high heat. Remove marinated venison or pork pieces from marinade. Keep the marinade for use later. When the oil is hot, put the marinated venison or pork pieces in saucepan and cook until meat is opaque and lightly browned. Add the marinade and finely crushed tomatoes. Mix well and simmer for 5 minutes. Add the curry powder (4 tablespoons) and mix well into the sauce and venison / pork pieces. Simmer without cover until sauce thickens and the crushed tomatoes are cooked. Add some hot water if necessary to maintain sauce consistency.
Add the lilva beans (if using canned lilva beans, drain first then put only the lilva beans into the saucepan). Mix in well without crushing the lilva beans. Cover and simmer until the lilva beans are cooked. Stir at intervals to prevent the curry from burning. You may add a little bit of hot water to maintain sauce consistency or to adjust sauce to your preference. Do not allow the curry sauce to dry up.
Taste sauce and season with salt and pepper to your preference. Transfer to a warmed serving dish and sprinkle with with 1 tablespoon of coarsely chopped coriander leaves.
Eat with rice and tomato chutney (chatini pomme d'amour), grated carrot salad or salade cresson.
Madeleine's recipe : Venison curry with lilva beans
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