Bison Curry
Ingredients:
2 lbs Bison Steak cut into ½” Chunks
6 cloves of garlic, minced
3 Tbl fresh ginger, minced
¼-cup fresh chopped cilantro
3 tsp cumin
2 tsp turmeric
1 tsp salt
¼-cup olive oil
1 large onion, cut into 1” chunks
2 tomatoes cut into quarters
1 green pepper, cut into 1” pieces
¼ cup cinnamon bark
1 Tbl whole cloves
3 whole bay leaves
1-cup water
Directions:
1. Toss the first seven ingredients together in a non-reactive bowl, cover and marinate overnight for best results. If time does not allow, marinate for a least 2 hrs.
2. Heat a heavy bottomed casserole dish, or Dutch oven on the stove over high heat for 3-5 minutes. Add olive oil and immediately add marinated Bison chunks, stirring to brown the meat on all sides. Remove meat when browned and set aside for the moment.
3. Add the onion chunks to the casserole dish and sauté over high heat until browned add tomatoes and green peppers and continue cooking for 3-5 minutes on high heat.
4. Reduce heat to medium low and return Bison meat to the casserole dish. Add the remaining ingredients and stir to incorporate.
5. Cover dish and place in a 350 oven for 2 hrs.
6. Serve over Basmati rice and enjoy.
