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Aromatic Curry with Wild Boar Cutlets


  • Spices


  • 1.

    Place all the vegetables. Sour cream, tomatoes, lemon and cutlets into a large glass bowl and marinate for two hours.

  • 2.

    Place a heavy based frying pan on high heat and place all the spices and sauté spice until aromatic and toasted slightly.

  • 3.

    Place the spices in to the marinade and mix well.

  • 4.

    Place in to a stock pot and add some water just so it’s covering the ingredients.

  • 5.

    Bring to the boil and then simmer for 2 hours stirring occasionally.

  • 6.

    Season to taste the cutlets should be nearly falling off the bone.

  • 7.

    Serve with steamed Jasmine rice and pappadums.


Chef's Tip You can add the spices to the marinade the day before to make a fully flavor. Also leaving a curry in the fridge to the next day always makes the spices infuse much stronger therefore more flavor.

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Aromatic Curry with Wild Boar Cutlets.


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