I am a big fan of curry dishes and this one especially as it is a hit with the kids. This curry dish was inspired and simplified from Georgia Pellegrini’s amazing recipe. Georgia uses butternut squash for a smooth and rich curry.

I was aiming for something simpler and still tasty. The curry and the meat should be in the focus and nothing else , not even butternut squash, should distract from it.

For this stew I prefer tougher cuts. Shank pieces are perfect as the tendons will break down and add juiciness and flavor to the dish.

Instructions

• Cube the meat, season with pepper, and brown it with some oil in a Dutch oven.

• Add the lemongrass, garlic, onion, and ginger. Stir for a few minutes until you can smell the ginger and lemongrass.

• Add and stir together coconut milk, chicken stock, the additional cup of water and cinnamon sticks, nutmeg, chili flakes and curry. Add bay leaves.

• Let the curry simmer with the lid on but leave a small crack for evaporation and sauce reductions.

• After 3.5 hours the venison shanks should be fork tender, braising them for a longer time is not bad either. I often braise up to 5-6h.

• If the sauce isn’t reduced enough and needs to thicken up you can either reduce it further or use your thickening agent of choice.

Serve with rice on the side and some cilantro sprinkled for some flair and flavor.

This curry stands like a champ!