Curried Venison and Split Red Lentils

kc34

kc34

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Curried Venison and Split Red Lentils

Turned out rather well, lots of curry powder in there!

Pound of ground venison
1 cup split red lentils
Onion
Garlic
Cup of grated carrots
2 tablespoons of curry powder
1 teaspoon chili power
1 can beef broth
1 can tomato sauce
salt/pepper to taste



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kc34 said:
Curried Venison and Split Red Lentils

Turned out rather well, lots of curry powder in there!

Pound of ground venison
1 cup split red lentils
Onion
Garlic
Cup of grated carrots
2 tablespoons of curry powder
1 teaspoon chili power
1 can beef broth
1 can tomato sauce
salt/pepper to taste



btOb69O.gif
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That looks scrumptious
 
Brutus said:
Yum yum yummy!
Had to do a spice mix to make up for no chili powder.
I also threw in cut up shallots and small bit basmati rice.
Thank you for this nice recipe!!
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Your welcome, glad you liked it!
It is rather tasty.
:cheers:
 
The recipe needs details.

Did you brown the venison first with spices, remove, add the vegg then add the lentils, broth, sauce etc and add the meat once the veg component had time to work? Soak the lentils before cooking?

Not a chuck it all in the pot dinner to my mind.
 
In my case brown the onions garlic and finely chopped carrots firstly in olive oil.
Remove it from the pot. Brown your meat add your beef broth tomato sauce and spices in same pot. Place garlic onion and carrots back into it. Simmer under a lid about an hour but only after the meat is cooked. The lentils will be softened in this process. Add them same time as the broth.
VanIsle you don't cook much friend?
 
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Brutus said:
In my case brown the onions garlic and finely chopped carrots firstly in olive oil.
Remove it from the pot. Brown your meat add your beef broth tomato sauce and spices in same pot. Place garlic onion and carrots back into it. Simmer under a lid about an hour but only after the meat is cooked. The lentils will be softened in this process. Add them same time as the broth.
VanIsle you don't cook much friend?
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It's either or. Have a look at the "What's for Dinner" thread in OT if you have doubts.
 
Kc34. My friend. My older brother is a doctor. Before this Covide event thing he went to Chicago every few years for huge doctors conventions. Some of the senior medical research doctors are selected to give a presentation regards human health and medicine.
Longer story short for two years running one North American doctor gave a talk about the lack of common aging diseases in India. Parkinson's and Altziemer in particular.
He suspects it has much to do with thier diet which is rich in curry. In itself this is another mystery as curry is a blend of very many local spices. Tumerick is mentioned quite often also.

Be well
 
VanIsleCam said:
The recipe needs details.

Did you brown the venison first with spices, remove, add the vegg then add the lentils, broth, sauce etc and add the meat once the veg component had time to work? Soak the lentils before cooking?

Not a chuck it all in the pot dinner to my mind.
Click to expand...

When I made it I first boiled up the split red lentils, drained and set aside. This variety doesn't need soaking and cook up quick.
Then I browned the ground venison and set it aside as well.
Then I heated up my cast iron dutch oven and put the onion and garlic in. After that was cooked up well I put the carrots in and cooked for a few more minutes.
Next I put in the curry powder, tomato sauce and addition spices and cooked that for a few more minutes to get the curry well combined with everything. After that I put it all together adding the lentils, venison and beef broth and then simmered for 45 mins or so. Probably don't need to simmer it very long as everything is already cooked at that point but I think a long simmer will improve the flavors of the meal even more.

:stirthepot2:

I did the final cook outside in my dutch oven with briquettes so that added a step that you don't need to do but I like to experiment with using it these days.

Lots of ways to make this dish and add other things you like to it. Tough to screw it up I think!
 
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Brutus said:
Kc34. My friend. My older brother is a doctor. Before this Covide event thing he went to Chicago every few years for huge doctors conventions. Some of the senior medical research doctors are selected to give a presentation regards human health and medicine.
Longer story short for two years running one North American doctor gave a talk about the lack of common aging diseases in India. Parkinson's and Altziemer in particular.
He suspects it has much to do with thier diet which is rich in curry. In itself this is another mystery as curry is a blend of very many local spices. Tumerick is mentioned quite often also.

Be well
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Thanks for the info Brutus, very interesting.
I was never really into curry before but recently got into it and started cooking with curry powder. I didn't really know much about it but as you say it seems to be based on Tumeric which apparently is good for you, who knew!!
I need to make another batch of this up soon.
 
kc34 said:
When I made it I first boiled up the split red lentils, drained and set aside. This variety doesn't need soaking and cook up quick.
Then I browned the ground venison and set it aside as well.
Then I heated up my cast iron dutch oven and put the onion and garlic in. After that was cooked up well I put the carrots in and cooked for a few more minutes.
Next I put in the curry powder, tomato sauce and addition spices and cooked that for a few more minutes to get the curry well combined with everything. After that I put it all together adding the lentils, venison and beef broth and then simmered for 45 mins or so. Probably don't need to simmer it very long as everything is already cooked at that point but I think a long simmer will improve the flavors of the meal even more.

:stirthepot2:

I did the final cook outside in my dutch oven with briquettes so that added a step that you don't need to do but I like to experiment with using it these days.

Lots of ways to make this dish and add other things you like to it. Though to screw it up I think!
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Thanks for that!
 
Brutus said:
And the hits keep rolling!
A cup of boiled brown rice on the side and this mere one pound of meat lasts well into the coming week of work lunches.

So, thx again Kc....
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Your welcome Brutus, enjoy.
I'm kind of surprised how much attention this simple little meal is getting on CGN. Who knew there were so many curry fans here!
I didn't realize it but lentils contain a fair amount of protein so that combined with the meat and this meal is actually quite hearty.
Serving this up with rice is a great idea. Next time I make it I will make a batch of rice as well but I'm out of brown rice at the moment so will use Basmati or Jasmine!
 
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