- 113⅓ g beans (for serving)
Cook the black eyed beans with enough water in a pressure pot and set aside, making sure it’s properly cooked.
- ¼ kg venison tenderloin
- 4½ g stock cubes
- ⅛ tsp salt
- ¼ tbsp cayenne pepper
Prepare meat stock by seasoning with salt, some chopped onions, stock cube, cayenne pepper and cook until the meat is tender.
Extract meat from the stock and grill in the oven.
- 1⅛ tomatoes
- ½ bell peppers
- ¼ red onion
- 1⅛ cloves garlic
In a food processor, process the tomatoes, bell peppers, garlics, onion until purée. Pour in a saucepan and cook for 20 mins. or until its water dries out.
- 75½ g tomato paste
- 27¾ ml flaxseed oil
- ¼ tbsp curry powder
- ¼ tsp dried thyme
Heat up a wok. Add the oil, tomato paste, curry powder, dried thyme and stir-fry for 3 mins.
- 176⅔ ml water
Add the meat stock and stir until the mixture is well incorporated. Add the water and stir, cover lid and cook for about 30 mins.
- ⅔ stalks curry leaves
Wash the curry leaves, add to the pot and stir. Cover the pot and allow to simmer on low heat for 10 mins.
Take out the grilled venison from the oven and gently drop into the pot.
Allow the cooked stew to stand for 5- 10 minutes before serving. Dish and serve with the cooked beans.