Smoked Lizard Curry

Lizard meat might seem strange to everyday Z'hratians, but to the people on the Frontier, it's considered a comfort food. Most of the species they eat are more than two feet long, the largest clocking in at fifteen feet and almost three hundred pounds. Due to the texture of the meat, it's a poor fit for long, low-heat braising, as any chunks tend to easily fall apart when it gets too wet. It's usually cooked on a spit over the fire or roasted over coals. Any extra is smoked, salted, and then buried in clay pots in the sand for later.
It's these leftover smoked meats that are the base of the curry, and the smoky flavor is imparted to the rest of the meal as it stews over the fire. It is normally simple and straightforward to cook, as it often starts with preserved food and other leftovers, and since it has a long simmer time, it can be kept hot, and a fresh meal can be served at almost any time.

History

The Frontier, due to the distance from the city and lack of trade routes to it, has built up a culture of rugged independence and self-sufficiency. It's important to waste as little as possible, because food can be scarce. Every family and tribe has their own version of the curry recipe, based on preference and what ingredients are regionally and seasonally available; you'll likely never get the same curry twice. However, smoked lizard meat, lizard broth, sweetflower, and spicy roots tend to be core ingredients wherever you go. Due to the sweetflower, the curry is seen as exceptionally hearty and almost medicinal.

Components and tools

1. If you don't already have jarred broth on hand, dice onion, spicy roots, and any root vegetables (other than potatoes, or the broth'll be cloudy from the starch) that you want to add. Put them into the pot with lizard bones, a few cups of clean water, and any herbs and simmer until you have a light-brown broth that visually resembles chicken broth. Remove the bones.
2. Any organs, such as the heart, are tougher and need more time to simmer. If you're going to include them, put it in your broth pot now, until it's about 80-90% done.
3. Build your curry in a new pot. You'll want a thicker liquid to get the right consistency, such as tomato sauce or full-fat milk, or both. Transfer your organs (which will finish cooking in this pot) or preserved meats, any solids from the broth, more roots, additional vegetables or fruits, and sweetflowers, and allow it to simmer with the lid off until everything is done, and some of the water has cooked off, to taste. Any surplus broth, when cooled, should be jarred and kept for later.
4. Due to the delicate nature of fresh lizard meat, you'll want to put it in last. Prep any fresh meat and rub it in oil and spices, and cook it thoroughly. Make sure to give the outside a good char if you haven't added any smoked meats.
5. Once the correct consistency is reached, salt and add dried sweetflower to taste, and serve immediately, either over cooked wild grains or bread.

Primary Related Location

The Frontier