In looking at the last few recipes I wrote for the site, I noticed a serious lack of meat cookery. I don’t want the vegetarians and pescetarians to get too comfortable here (let alone think they’ve converted me) so here’s a hearty Indian-inspired dish with an ample amount of ruminant flesh. If you don’t like cilantro, just know that you’re wrong, but feel free to use flat-leaf parsley instead.
Time: 30 minutes
Serves: 4
Ingredients:
2 cups yam – peeled and diced 2 teaspoons extra-virgin coconut oil 2 cloves garlic – finely chopped or grated 1 teaspoon fresh grated ginger 1 ½ teaspoons garam masala 1 onion – diced 1 pound ground bison 1 ½ teaspoons kosher salt ¼ teaspoon fresh ground black pepper 1 cup frozen green peas 2 roma tomatoes – diced 1 jalapeno or other hot pepper – finely chopped 1 tablespoon freshly squeezed lemon juice 2 tablespoons cilantro – finely choppedPreparation:
Half fill a medium pot with water and place on high heat. When the water reaches a boil, add the yam. Return to a boil then reduce heat to simmer for ten minutes. Remove from heat, drain and set aside to keep warm.
Place a frying pan on medium heat and add the coconut oil. Once the oil is hot, add the garlic, ginger and garam masala, stirring constantly for thirty seconds.
Add the onion to the pan, stirring occasionally for three minutes.
Place the bison in the pan, stirring and breaking apart until lightly browned.
Stir in the salt pepper and peas, stirring occasionally for three minutes.
Add the tomato and hot pepper, stirring occasionally for another two minutes.
Add the yams, stirring gently to warm for one minute.
Remove from heat. Gently stir in the lemon juice and cilantro, serving immediately.