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Nathan Foster

For Jason...

I am no master chef and really don't enjoy cooking at all. Steph has really spoiled me in this regard. Anyway...

In NZ (depending on location) we have plenty of goats- its a bit like a drive through (or by) as far as dinner is concerned. The same can occur in various areas of Australia. Goat meat (male or female up to 2 years) can make for an excellent curry and in many ways tastes much better than beef or lamb. Venison, Thar and chaois can be used in the same manner. Older female animals can be used in curry. I am not into using older male animals as the Indians do. Tried that once- never again.

If you are in the bush, a simple way to go about making a curry is to take the meat of a goat and dice it up small. Simply add a sliced onion and diced carrot, then utilize one tablespoon of one of the supermarket sachet type curries (explained more below). Liquid sachets are good at home and if weight is not an issue - at camp. In NZ, Mels (Auckland based) is one of the best brands developed by a New Zealand / Indian lady (I hunted with her father). Taste of India is another good brand. I prefer the butter chicken flavor along with a couple of others- you choose what suits you. Butter chicken is good for those who do not like spicey (hot) curries.

Cook the meat long and slow. If you are at camp and need to get away hunting, one method is to take a gas canister that is 2/3 used, set this to a very low heat and put the meat on to simmer while you are away hunting. It is important that the pot has plenty of liquid and that it is covered to avoid boiling dry. I only add a wee bit of the curry sachet at the beginning for two reasons. 1. If I have stuffed up my time and get back to the hut to find there is still too much liquid in the pot, I can pour some off. 2. the butter chicken flavor is delicate and easily lost. So at the beginning, I only add a tablespoon of sachet flavoring and the rest at the end, just before putting the rice on to boil. Boil in the bag is good if you are away in the hills- but please do not leave any packaging in the hills. Either burn it (I know- not PC) or bring it out with you.

Obviously, a good pot is needed. A very light ali camp pot will burn in one spot if using a gas cooker.

If cooking at home, simmer at a very low heat for a good 2 hours. A slow cooker or pressure cooker can also be used. I prefer a pot or deep cast iron skillet. Steph also prefers to make a curry from scratch if she has time rather than using a sachet.

Main points- slow cook to make meat tender (can fast cook / high heat in the beginning). Add onion and carrot (also spinach etc) but only a small amount of spice at the beginning. Final ingredients roughly 10-15 minutes before serving. Add yoghurt for a bit of extra oomph with curry, just before serving (usually explained on sachets).

This is a real no brainer type meal. Very useful for me if I am guiding. I can set dinner up before we leave the hut for our evening hunt, then come back to the hut for a good filling meal that will keep us all going.

Nothing special really. Tastes great though.