Curried Game Stew “The Strong One Curry” Style
Michelle Phetlhe | Wednesday September 10, 2025 14:07
Imagine a bubbling pot filled with deep flavour, fluffy, airy dumplings steaming inside it. This meal is more than dinner; it’s a moment, a pause in the day that invites you to breathe and just be. You know that feeling when you walk over to your fave mmaseapei, or the restaurant offering your favourite local comfort food? There’s that scent of stew, that is full, rich, and warmly spiced. Often there, they serve dumplings that are dense and heavy, sometimes so filling yet still SO good, they easily slow one's afternoon down with what is also called the “Itis.” Our dumplings are a way different version? I put out all the ingredients I knew I already had: flour, baking powder, Nutriday yoghurt, which is always on hand for my easy 2-ingredient Nutriday-style dumplings or a variety of bakes and breads. Then, my game cuts were tucked away, gifted by Melissa. Game meat, impala, kudu, and even wild pork are deeply flavourful, naturally richer than farm-raised cuts. It has personality, and it cooks beautifully on a long, slow simmer. I pulled out the Hinds “The Strong One Curry” powder, the mild, it is so strong and bold. It’s an extra punch with heat complexity, that, plus just enough salt and oil to coat a stew, every granule transforms your pot.
Maybe you’re about to take a break after a fraught morning, or you’ve carved out a precious little lunch break. This stew is both anchor and lift. Spoon it slow, breathe the aroma, maybe dunk a dumpling, feel the warmth and the brightness of bold curry tempered by yoghurt and slow work. Here’s to meals that nourish not just your body, but your space, your time, yourself. There’s something sacred about Sunday meals; they are more than just food; it’s a gentle offering to the heart. It’s where laughter lingers in the air, slow-cooked aromas feel like a warm hug, and every bite comes seasoned with gratitude. Sunday Kos, or as we grew up knowing it, “Sunday Best”. It's easy to understand why Mom called it that; she’d cook up a storm and serve all her best dishes in that lunch serving. These meals, hearty and home-grown, are not just about nourishing bodies. They’re small moments of comfort and connection created to steady us before the week’s whirlwind begins. Carved out of time, they feel like quiet thanksgivings: a reminder that love feeds us deeply, that joy can be baked, simmered, and served. So, here’s to those soulful Sunday tables, a pocket of peace, a dose of encouragement, and a feast for the spirit. Because a strong week begins where the heart is full and the table is set. INGREDIENTS 1.5 kg game meat, cut into hearty chunks (kudu, impala, warthog, anything rich and lean really) 2 tbsp vegetable oil 1 large onion, finely chopped 2 garlic minced 1 cm ginger, peeled and minced 2 tbsp Hinds “Mild Curry” powder 2 medium carrots, peeled and sliced thick 2 potatoes, cut into cubes Robot peppers, cut into large squares 2 cups water 1 can Rhodes chopped tomatoes, or a fresh equivalent ½ cup plain Nutriday yoghurt, stirred in off heat at the end to enrich and mellow Salt and black pepper, to taste Fresh coriander/parsley, chopped for garnish Optional: a dash of lemon juice or vinegar, to brighten Dumplings 1 cup all-purpose flour 2 tsp baking powder ½ tsp salt ½ cup plain yoghurt The Process is Slow, Intentional, Soulful Beginning by Browning the Meat Heat the oil in a large pot over medium heat. Add the game pieces, season lightly, and brown in batches. Give each piece space to breathe and sizzle. This step brings depth; don’t rush it.
Make sure to build the Aroma Remove the meat and set it aside. In the same pot, lower the heat and add the onions. Stir until they soften and start to colour for a good 6–8 minutes. Toss in garlic and ginger, cook until fragrant (careful not to burn). Now sprinkle in the bold Hinds Curry, gently stir into the onion mixture until it's aromatic, at this point, the whole kitchen will be lighting up with that spicy savoury smell. Return the browned game meat to the pot, and coat it in the fragrant onion curry mix. Let it bubble for a minute or two; the spices hug every surface. Now stir in the tomatoes and water, enough to just cover. Bring it gently to a simmer. Go Low & Slow Cover, turn the heat to low, and let it cook for at least 1.5 to 2 hours. Stir occasionally, add a splash of water or stock if it gets too dry. When the meat is tender, add carrots, potatoes, bell pepper, and beans. Season with salt and pepper to balance the curry’s heat.
Let these cook until just soft, ensuring they do not fall apart, but are tender. Yoghurt Finish Off the heat, swirl in the yoghurt. This tames the heat, adds a gentle tang, and has a silky finish. Taste and adjust: add more salt, a pinch of sugar, or even a touch of lemon to lift it. While the stew rests, quickly mix the dumpling batter: combine flour, baking powder, salt, and yoghurt until just combined, no overmixing. Steam over the pot for 8 minutes until they puff light, airy, and tender. Then Serve: Dumplings, Steamed, Stew Aromatic This is comfort, rendered not in heaviness but in layers of flavour, in the richness of game, the warm burn of curry, the pillowy lift of dumplings.