Cumin Crusted Springbok Loin with Date and tamarind chutney and fragrant curry sauce
Serves 4

Springbok loin
800g Springbok loin

Coat springbok ground cumin. Heat butter in a pan and pan roast for about 3 minutes on either side

Date and tamarind chutney  (this may be made ahead of time and stored in the refrigerator for up to 3 months)

2 onions finely chopped
2 Tbsp (30mls) ginger finely chopped
1kg pitted dates, chopped
1kg green apples, peeled, cored and cubed
1 C (250ml) Tamarind pulp
2 Tbsp (30ml) lemon zest
200g Dark brown Sugar
500ml Red wine vinegar
2 C (500ml) Water

Combine all the ingredients in a sauce pan bring to the boil, turn down to simmer to reach a thick consistency. Set aside

Fragrant Curry
50g Butter
2 onions finely chopped
2 Tbsp (30ml) ginger finely chopped
2 green chilies seeded and chopped
2 tomatoes, finely chopped
2 cinnamon sticks
2 Tbsp (30ml) Garam Masala
1 Tbsp (15ml) curry powder
2 Tbsp (30ml) sugar
1g saffron
1 L veal or beef stock
100ml Bulgarian yoghurt
30g coriander

Add butter to heated pan; add onions and sauté until lightly brown.  Add ginger, chillies and spices and fry for about a minute
Add the rest of the ingredients and simmer for 20 minutes. Strain the sauce then add yoghurt and coriander

Assembly
Slice loin and stagger slices on a plate. Place a  generous spoonful of chutnery on one end  Drizzle with fragrant curry sauce and serve with cous cous or roast potatoes and vegetables

Chef:
Malika van Reenen - Signal at Cape Grace (view profile)