Bison Curry (Alberta)

This curry bison and vegetables recipe is extremely easy to make and takes less than 30 minutes to prepare. I make this recipe at least once a week using ground bison, ground elk or just plain old vegetables.

1½ Tbsp. whole coriander seed
1 Tbsp. cumin seeds
1 Tbsp. yellow mustard seeds
1 Tbsp. fenugreek seeds
1 Tbsp. whole allspice
2 star anise
2½ Tbsp. ground turmeric
1 tsp. sea salt
1 tsp. black pepper, freshly ground
2 lb bison stewing meat, boneless, cut into 1” cubes
2 Tbsp. coconut oil, melted, divided
1 medium yellow onion, finely chopped
1 habanero chili, seeded and finely chopped
4 cloves garlic, very finely chopped
1 (1”) piece ginger, peeled and grated
1 cup chicken stock
1 bottle amber ale
1 can coconut milk (400 mL)
1 whole peeled tomato (400 mL)
3 sprigs fresh thyme, de-stemmed and chopped
1 large sweet potato, peeled and cut into 1” pieces
12 okra, halved

To Serve:
cooked rice

In a grinder or mortar in pestle, combine coriander, cumin, mustard seed, fenugreek, allspice, and star anise. Grind until fine. Add the turmeric and divide spice mixture in half.

Dry the bison meat with a paper towel and toss with half of the spice mixture, salt and pepper. Cover and refrigerate for at least 30 minutes.

Bring the bison back to room temperature.

Heat 1 Tbsp. coconut oil in a large saucepan over medium high heat. Working in batches, sear the bison meat for 2½ minutes per side, until edges are browned. Remove from pan and set aside.

Add 1 Tbsp. of coconut oil to the saucepan along with the onions and chili. Stir and cook onions and chili for 5-10 minutes, until onions start to soften. Add garlic, ginger, and reserved spice mixture. Deglaze the pan with 1 cup of the amber ale.

Add the meat, tomatoes, and thyme to the pan, along with the remaining beer, chicken stock, and coconut milk. Bring mixture to a boil, reduce heat to a simmer and simmer for 1 hour, or until the bison is tender.

Add the sweet potato and continue simmering for 30 minutes, until potatoes start to soften but are still firm. Add the okra and simmer until tender, about 5 minutes, until the curry is of gravy consistency.

Serve over rice.

Makes 4-6 servings.