Name: Thai Massaman Curry with Venison
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 people
Ingredients: 7-10 dried hot chiles; 2- inch stick of cinnamon; 12 cardamom seeds, (or 1/2 teaspoon ground); 1/2 teaspoon ground nutmeg; 4 bay leaves, (crushed fine); 1 teaspoon salt; 8 garlic cloves, (minced); 1/2 cup onion, (minced); 1 tablespoon lard or vegetable oil; 1 tablespoon minced galangal, (fresh or pickled); 2- inch piece of fresh turmeric (or 2 teaspoons powdered); 1 lemongrass stalk, (minced); 1 tablespoon lard or vegetable oil; 1 large onion, (sliced); 1 pound potatoes, (peeled and cut into 2-inch chunks); 1 14- ounce can coconut milk; 3 tablespoon fish sauce or 2 tablespoons soy sauce; A 2-inch piece of cinnamon; 4 tablespoons yellow curry paste ((if not using the curry paste above)); 2 pounds venison, (trimmed of fat and silverskin and cut into 1-inch cubes); Chives or cilantro for garnish