Tomato stew

Step 1/9

• 510 g beans (for serving)

Cook the black eyed beans with enough water in a pressure pot and set aside, making sure it’s properly cooked.

Step 2/9

• 1 kg venison tenderloin
• 20 g stock cubes
• ½ tsp salt
• 1 tbsp cayenne pepper

Prepare meat stock by seasoning with salt, some chopped onions, stock cube, cayenne pepper and cook until the meat is tender.

Step 3/9

Extract meat from the stock and grill in the oven.

Step 4/9

• 5 tomatoes
• 2 bell peppers
• 1 red onion
• 5 cloves garlic

In a food processor, process the tomatoes, bell peppers, garlics, onion until purée. Pour in a saucepan and cook for 20 mins. or until its water dries out.

Step 5/9

• 340 g tomato paste
• 125 ml flaxseed oil
• 1 tbsp curry powder
• 1 tsp dried thyme

Heat up a wok. Add the oil, tomato paste, curry powder, dried thyme and stir-fry for 3 mins.

Step 6/9

• 795 ml water

Add the meat stock and stir until the mixture is well incorporated. Add the water and stir, cover lid and cook for about 30 mins.

Step 7/9

• 3 stalks curry leaves

Wash the curry leaves, add to the pot and stir. Cover the pot and allow to simmer on low heat for 10 mins.

Step 8/9

Take out the grilled venison from the oven and gently drop into the pot.

Step 9/9

Allow the cooked stew to stand for 5- 10 minutes before serving. Dish and serve with the cooked beans.

Enjoy your meal!