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Bison Vindaloo

Course Main Course
Cuisine Indian
Keyword Bison Stew Meat
Prep Time 10 minutes
Cook Time 2 hours
Marinate Time 8 hours
Total Time 10 hours 10 minutes

Ingredients

For Marinade

  • 24 oz Great Range Premium Bison Stew Meat
  • 2 tablespoons Kashmiri chili powder - can substitute chili powder
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 3 teaspoons garam masala
  • 2 tablespoons coconut palm sugar - can substitute brown sugar
  • 1 tablespoon black pepper
  • 1/2 tablespoon seas salt
  • 4 oz red curry paste
  • 1/2 teaspoon tumeric
  • 1/3 cup malt vinegar
  • 1 cup water
  • 1/4 cup lite coconut milk

For Vindaloo

  • 2 tablespoons ghee
  • 1/2 onion - chopped
  • 2 jalapeños - seeds removed and sliced
  • 14.5 oz stewed tomatoes
  • 8 oz tomato sauce
  • 1/4 cup coconut milk

Instructions

  1. In a large bowl, combine the bison stew meat with all the other ingredients for the marinade. Stir well, then cover and chill for at least 4 hours.

  2. Heat a heavy-bottomed pot over medium-high heat and melt the ghee. Add the chopped onion and sauté until it softens slightly. Next, add the jalapeños, stewed tomatoes, and tomato sauce.

  3. Pour in the marinated bison and mix well. Bring the mixture to a light simmer. Add the remaining coconut milk and give it another stir. Let it simmer over low heat, uncovered, for 1-2 hours, or until the sauce has thickened to a curry-like consistency.

  4. Serve the vindaloo with basmati rice, naan, and samosas. Enjoy!

Recipe Notes

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