The secret to this great-tasting casserole is toasting the spices.
|1 Tbsp||Cumin seeds, whole|
|1 Tbsp||Coriander seeds|
|1 tsp||Chilli powder, use up to 2 tsp|
|1 kg||Diced venison (Main)|
|2 Tbsp||Canola oil|
|8 cloves||Garlic, thinly sliced|
|1 can||Black beans, 400g, in spring water, drained|
|1 can||Diced tomato, 400g|
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- Heat a non-stick frying pan on medium. Add the cumin and coriander seeds and heat for about 45 seconds, stirring continuously. When they are fragrant, add the chilli powder and remove from the heat.
- Pat the venison dry. Season well with black pepper.
- Heat the oil in a large, heavy-based saucepan. Brown the venison in batches in the oil. Place aside.
- Add the onion and sauté, until soft. Stir in the venison, garlic and toasted spices. Add the black beans and tomatoes, rinsing the tomato can out with a little water and adding to the meat. Cover and simmer on very low heat for 1¼hours. Alternatively, cook in a 170C oven for 1¼hours.