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Kashmiri Curry with Ground Elk

Posted by Allen Ingram on

Kashmiri Curry with Ground Elk

This beautiful recipe is inspired by a dish I had recently at a local restaurant. I loved the spices, particularly the addition of the sumac, fennel seeds and mint. Prep time is usually around 15 minutes and you ideally want to cook the curry for 45 minutes to an hour. Ingredients: FOR THE MEATBALLS 1 lb ground elk 1 diced yellow onion 1-2 Tbsp. fresh mint, coarsely chopped 1/2 cup of flat leaf parsley, chopped fine 1/4 tsp. salt 1/2 tsp. freshly ground black pepper Avocado or Coconut oil (or substitute your favourite oil) FOR THE CURRY 1 yellow onion...

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