Wild boar tikka masala

Strangely enough, it was voted the national dish of Great Britain, which says something. A wonderfully spicy masala, but completely Predetarian.

I recommend that you make a large pan because you want to be able to enjoy it for a long time.

Ingredients:

• 1 kilo of wild boar poulet
• 2 onions finely chopped
• 1 winter carrot, sliced
• 1 can of tomato paste
• 1.5 tablespoon garlic-ginger paste
• 5 cloves
• 1 teaspoon coriander seeds
• 2 teaspoons of turmeric
• 2 teaspoons cumin
• 4 teaspoons garam masala
• Sunflower oil
• Red pepper
• 400 ml coconut milk ( minimum 16% fat )
• Stock cube ( vegetable ) or game stock

Instructions:

1. Add a good dash of sunflower oil to the pan and let it heat up

2. Season the meat generously with salt and pepper

3. Fry the meat for +/- 5 minutes until brown on all sides

4. Remove the meat from the pan and add the onion and pepper to the pan and fry

5. Add the herbs and the garlic-ginger paste and fry briefly

6. Add the meat back to the pan together with the stock cube and coconut milk

7. Simmer over low heat for 2.5 hours until the meat is tender

8. Taste the texture of the meat and stew longer if necessary

9. Season with salt and pepper

Serve with rice, mango-onion-coriander salad and pappadum