Sapodilla fruit gives a sweet tasting curry and the orange peel adds a citrus bouquet to the whole eating experience.  If you do not have venison, you can use beef as an alternative.

Take a skillet and add:

2 tbsp vegetable oil

and cook on medium heat.  Next add:

1 onion, finely chopped

4-6 cloves of garlic, crushed and finely chopped

1/2 tsp of cumin seeds

1/4 tsp of black mustard seeds

1 tsp of dried, orange peel (use blender to crush it into coarse powder)

and saute onion and garlic until golden coloured.

Next add:

8-10 sapodilla fruit, finely chopped

4-6 chilli peppers, finely chopped

1 to 2 fresh curry leaf, stem removed

Salt to taste

mix well and simmer on lowest heat for 2 minutes

Then add:

1 cup of mead (or white wine)

1 tbsp of curry powder

and place a fitted lid over skillet.  Simmer for 10-15 minutes.

Next, add:

1lb (454g) of venison, cut into 1 inch cubes

and mix well.  Cook the meat on the lowest heat for 60 minutes.

Then add powdered spices:

1/4 tsp of powdered cumin

1/4 tsp of powdered fennel

mix well and cook on low for another 30 minutes.

Serve with Basmati Rice cooked with:

1/4 tsp of tumeric (yellow ginger) powder.

Garnish dish with Curry Leaf and a dried orange peel.

Serves 4.