Orfy, that looks awesome; I think I can smell it from here. I find after a few pints, a vindaloo is the only thing intense enough to really stimulate the taste buds. And of course, nothing washes it down like a nice bottle of Flying Horse.
Orfy how do you think the flavor profile would suit using wild game (venison, duck, pheasant) instead of pork or lamb? Ive got quite a bit of game meat lying around looking for a new creative recipe as such.
It'll go well. It needs a strong meat to show through.
I love curries and cooking Indian/Southeast Asian cuisine. Most of what I make is vegetarian, since my girlfriend is a no-meat type, and I'm not huge on preparing meat dishes anyway (slimy, disgusting to handle stuff).