2 tablespoons coconut oil (DH is alergic so I just used almond oil (you could use veg. oil)
1 medium onion, finely diced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 tablespoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 pounds bison stew meat, cut into 1-inch cubes
3 cloves garlic, pressed
1 (28-oz.) can crushed tomatoes
1 teaspoon cinnamon
2 tablespoons chopped dates
3 cups low sodium chicken broth
2 tablespoons chopped Italian parsley, optional
Melt the coconut oil in a large stock pot over medium heat. Add onion and saute until softened, about 5 minutes. Place cumin through black pepper in a medium bowl and whisk to combine. Place the bison in a zipper-topped plastic bag, and pour the spice blend into the bag, shaking well to coat. Transfer seasoned bison to the stock pot. Increase heat to medium-high, stirring frequently, until bison is browned. Add garlic, stir for a few seconds, then carefully stir in the tomatoes, cinnamon, dates and chicken broth. Bring to a boil, cover, then reduce heat to low and simmer for 1 1/2 hours, stirring occasionally. After 1 1/2 hours, remove cover and allow sauce to reduce until thickened, and bison becomes fork tender, about another half hour. Garnish with fresh Italian parsley, if desired
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