Seychellois venison curry (cari serf)

Instructions

1. Marinate the venison cubes in the lime juice and zest, garlic and ginger for 1 hour in the fridge.
2. Drain the meat and sear it in hot oil over high heat for a few minutes to colour it.
3. Add the onions and fry for 5 minutes, then sprinkle in the curry powder and cumin.
4. Stir in the chilli and water, then cover and simmer over very low heat.
5. Allow about 1 hour 30 minutes of cooking, checking the liquid and adding a little water if needed.
6. The meat is ready when it falls apart easily with a fork.
7. Adjust the salt and serve with rice.