Reindeer roast is rarely found on menus in India. Or rather, I have never seen it anywhere, but India is so vast that if you look hard enough, you will find what you think is impossible. In ancient Indian scriptures there are stories about reindeer hunting and the skin has been used as a meditation mat in the mountainous regions.
Well, I thought I would adapt a recipe from lamb to reindeer. The feedback here was that it was very good, but for Norwegians the reindeer flavor is probably more sought after in a natural way to enjoy the game flavor. The spice flavor is good, but it overpowers the game flavor that the expensive meat is known for. I served it with rice, while Norwegians usually use root vegetables and mushrooms, for example.
Change is a joy for most people, in my cookbook I made elk korma and here is reindeer with an Indian twist. Last year I also made a game stew with elk and chanterelles . After the feedback I reduced the amount of spices, what do you think of this one?
INDIAN INSPIRED REINDEER
1 kg reindeer roast
3 tablespoons coriander paste
2 dl yogurt
1 tsp toasted and ground cumin
1 tsp chili powder
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 tsp garam masala
4 tablespoons mustard seed oil
½ tsp. black cumin
2 teaspoons mustard seeds
150 g onion cubes
2 cloves garlic
2 tablespoons grated ginger
200 g tomatoes
2 teaspoons ground fennel seeds
4-5 tablespoons vinegar
1 dl water
Here I have used my coriander paste with other spices. (Own advertisement)
Procedure:
- Cut the meat into large cubes and marinate in all the spices.
- Heat oil, add cumin seeds and mustard seeds. Continue with onion cubes.
- When the onion is golden, add the garlic and ginger. Stir well and add the marinated meat pieces.
- Let everything cook for 20 minutes and add chopped tomatoes and fennel seeds.
- Add vinegar and water after 15 minutes. Cook until the meat is cooked through.
