Indian-Spiced Springbok Skewers from Meat Manifesto by Andy Fenner
Lamb and beef get all the attention when it comes to cooking meat over a fire, but I love venison prepared on a braai. Game meat’s unmistakable flavour works well with the smoky, chargrilled...
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Cooking tools:
- Grill
- Skewer
- Spice grinder
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Tongs
Ingredients
- 2 tsp coriander seeds
- 2 tsp mustard seeds
- 1 kg deboned springbok leg, cut into 3–5cm cubes
- 2–3 red chillies, finely chopped(choose the heat to suit your taste)
- 2 Tblsp curry powder
- 1 Tblsp olive oil
- 1 tsp fennel seeds
- 1 tsp black peppercorns, whole
- Salt, to season
- 3 garlic cloves, peeled, finely chopped
- 1 Tblsp ginger, peeled, grated
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