Here’s a Canadian twist on an Indian standard that’s normally made with ground lamb. Though the ingredient list looks a tad lengthy, fear not; most are relatively common spices added in a single step.
Time: 45 minutes
Serves: 4
Ingredients:
1 tablespoon extra virgin coconut oil 1 large onion – chopped 1 ½ teaspoons kosher salt 1 teaspoon chili powder 2 teaspoons ground coriander ½ teaspoon turmeric ½ teaspoon fresh ginger – grated 3 cloves garlic – finely chopped or crushed 2 tomatoes – sliced 1 pound ground bison 1 small jalapeno – seeded and finely chopped 1 cup carrot – finely sliced or matchstick cut 1 cup small peas – fresh or thawed from frozen ¼ cup fresh cilantro – coarsely chopped 2 tablespoons fresh mint – finely choppedPreparation:
Preheat the coconut oil in a deep frying pan or wok over medium heat then add the onions, stirring occasionally for five minutes.
Add the salt, chili powder, coriander, turmeric, ginger and garlic, stirring for one minute then add the tomatoes, stirring for an additional minute.
Mix in the bison and cook, stirring often to break up any lumps for ten minutes.
Add the jalapeno, carrot, peas, mint and cilantro, stirring occasionally for three minutes. Remove from heat and serve immediately.