Bison Curry
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Serves: 4-6
This bison curry from Chef Dwight Smith is a real winner! Our bison cubes are marinated then slowly cooked to perfection with herbs and spices that will make you feel like you're in the Caribbean with with every bite!
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Directions
- In a large bowl, marinate Noble Premium Bison Steak Cubes with thyme, crushed allspice berries, all-purpose seasoning, scotch bonnets, curry powder and 2 tablespoons of vegetable oil. Mix well, then cover with plastic wrap and let sit for at least an hour in the fridge for best results.
- Put a large dutch pot or thick bottomed pot on medium heat. Add the rest of your oil and curry powder. Allow this to toast for 2-3 minutes or until you can see the powder changing from bright yellow to light brown.
- Add your marinated bison to the pot and sear lightly on all sides.
- Turn the heat down to low, cover with a lid and allow to cook for 10 minutes.
- Add your onion, scallion, garlic and ginger and stir this into the meat. Cover again and continue to cook on a low heat for another 10 minutes
- Add your water and bring to a simmer. Cover with lid and cook at a simmer for 25-30 minutes.
- Add your potatoes and carrots and stir them in well. Then cover and cook for the final 10 minutes or until the potatoes and carrots are fork tender.
- Season with salt and pepper and serve over warm white rice.
More Chef Recipes
- Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
- Seventh Fire Burger – Chef Rich Francis
- Surf n’ Turf Bison Burger – Chef Ben Kelly
- Wild Spicin’ Bison Burger – Maddie & Kiki
- Grilled Bison Dressing – Maddie & Kiki
- Warm Bison Steak Salad – Claudio Aprile
- Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik
Ingredients
3 packs Noble Premium Bison Steak Cubes
2 tablespoons Jamaican curry powder
1 tablespoon all-purpose seasoning
2 sprigs fresh thyme
6-8 all spices berries – crushed
1 scotch bonnet pepper – sliced
1 bunch scallions – chopped
1 white onion – sliced
2 cloves garlic – sliced
1 tablespoon fresh ginger – grated
1/2 cup vegetable oil
1 large carrot – diced
2 yellow potatoes – diced
2 cups water
2 teaspoon salt
1 teaspoon black pepper
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