- Shoulder and shin of wild boar
- Kashmiri Chilli
- Garam Masala
- Tamarind Pulp
- Kashmiri, Byadgi and Guntur Chillies
- Rapeseed Oil
- Garlic Cloves
- Garlic and Ginger Paste
- Palm Sugar
- Palm Vinegar
- Green Chillies
- Curry Leaves
- Black Peppercorns
- 2 Onions
To create the masala paste – soak Kashmiri, Byadgi and Guntur chillies with cloves, peppercorns, a little cardamon, cumin, coriander and ginger and garlic paste for a week in Palm vinegar. After a week the chillies should have softened and the mix can be pureed with oil and a little water.
Marinate your diced shoulder and shin of boar in the masala mix for 24 hours.
Finely dice 2 onions, 7 cloves of garlic, curry leaves and slit around 8 green chillies. In a pan heat rapeseed oil then add your chillies followed by the garlic, curry leaves and finally the diced onion and sweat the ingredients down. When softened and coloured add the marinated boar, cook for around 45 minutes and halfway through the cooking process add tomato paste. Cover the pan and allow the boar to stew in its own juices for the last 25 minutes. Stir in 4 tbsp of tamarind pulp and 2 pinches of palm sugar. When all has been combined stir in one further tsp of tomato paste then plate.
Cyrus serves this dish with a classic sour dough bread called a Poee.