Ingredients
Equipment
Method
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3–5 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the ground elk and cook until browned, breaking it apart as it cooks.
- Drain any excess liquid if necessary.
- Stir in the curry powder, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
- Pour in the tomato sauce and stir until the meat is evenly coated.
- Add the water or broth if the mixture is too thick.
- Reduce heat to low and simmer for 20–30 minutes, stirring occasionally, until thickened and the flavours have developed.
- Serve hot over steamed rice, with naan bread, or wrapped in flatbread. Garnish with fresh cilantro and a squeeze of lemon if desired.
Notes
- Elk is naturally lean, so avoid overcooking.
- Beef broth creates a richer flavour, while water keeps the curry lighter.
- Add cayenne pepper or diced chili peppers for extra heat.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
