White-tail, Chamois & Plum Curry

White-tail, Chamois & Plum Curry

A few weeks ago, some friends of our, treated us to some awesome kai for dinner. White-tail Deer and Chamois leg meat. We decided to make a delicious slow cooked curry. I through in some plums as we had so many on our fruits trees around the house.

I thought I'd share the recipe, this is super easy to make and would work with many types of red meat. 


Equipment list

  • Meat knife
  • Large bowl
  • Deep cast iron pan
  • Slow cooker
  • Food blender - I use a Kenwood with cutting blade 
  • Pan



  • 1kg of white-tail and/or chamois muscle meat
  • Olive oil
  • Salt
  • Pepper
  • 2 brown onions
  • 2 tsp of garlic
  • 1 can of chopped tomatoes
  • 6 small plums – stones removed
  • 2 teaspoon of garam masala
  • 2 teaspoon of hot curry powder
  • 1 teaspoon of meat masala
  • 2 teaspoons of ground cumin
  • 2 tablespoons of tomato paste
  • 2 cups of dry rice


Whitetail, Chamois & Plum Curry

  1. Gather a kilo of Whitetail and/or Chamois muscle meat. (Leg meat is excellent for this)
  2. Wash with cold water, pat dry.
  3. Remove sinew and cut into ½ inch – 1 inch cubes.
  4. Set up slow cooker.
  5. Heat deep cast iron pan on high
  6. Place meat into bowl than lightly oil, generously season with salt and pepper.
  7. Braise meat in iron pan for the best result do this in batches.
  8. Once each batch is braised put it into the slow cooker. Make sure to drain off any extra juice in the pan between batches into the slow cooker.
  9. Set the slow cooker on low heat.
  10. Prepare food blender with a cutting blade.
  11. Peel brown onion and quarter. Blend the onion in to fine pieces.
  12. Add tomatoes, garlic, plums, garam masala, meat masala, ground cumin, hot curry powder and tomato paste into blender. Blend in a rough paste.
  13. Add to slow cooker. Cook on high for at least 3 hours until meat has tender and sauce has thickened.
  14. Serve with cooked rice.



Previous post Next post