Indian Curry with Buffalo Stew Meat
Recently, I read a book that was mostly set in India. It was layered with food descriptions that lifted the aromas off the page. It had me craving curry, and for the first time ever I made a favorite restaurant Indian curry of mine, Buttered Chicken. I have made many curries before, but never Buttered Chicken. It was so delicious that I thought I would try it with our buffalo stew meat. It was fantastic too!
In addition to it being great tasting, the aromatic spices used along with the yogurt are also good for the gut! I researched and made many recipes to come up with my own, more user-friendly version. I hope you enjoy it as much as my family and I did.
Marinade Ingredients
- 1 pound Buffalo Stew Meat
- 1 tablespoon cumin
- 2 teaspoons Garam Masala (recipe below, or substitute with store-bought)
- 1 teaspoon salt
- 2 teaspoons coriander
- ¾ teaspoon chili powder
- ½ teaspoon turmeric
- ⅓ cup full-fat yogurt
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon fresh ginger
- 1 tablespoon fresh garlic
Sauce Ingredients
- 4 tablespoons butter
- 1 medium onion, sliced in wedges
- 1 cup tomato sauce
- ⅔ cup heavy cream
- 2 teaspoons Garam Masala
- 2 teaspoons chili powder
- 1½ teaspoons salt
- 1 teaspoon paprika
- 1 tablespoon garlic, minced
- 2" piece of fresh ginger, cut in two pieces
- ½ cup chopped fresh cilantro
Other Optional Ingredients
- Rice, rice noodles or cooked squash
- Crushed cashews for garnish
- Additional cilantro
- Kefir yogurt
- Garlic chili sauce
Preparation
- Rinse the buffalo stew meat under cold water, drain and pat dry with paper towels.
- Place the meat in a bowl and combine all of the dried spices. Rub the seasoning mixture onto the meat.
- Mix the yogurt, lemon juice, ginger and garlic in a blender and flash process. Pour the marinade over the seasoned meat and stir to incorporate. Cover the meat and refrigerate for 3 to 24 hours.
- Remove the marinated meat from the refrigerator one hour prior to cooking, and allow it to rest at room temperature.
- In a deep, heavy sauté pan over medium-high heat, melt the butter and add the onions. Sauté the onions for a couple of minutes before adding the meat. Cook the meat for about seven minutes, stirring occasionally. Be sure to scrape out all of the marinade from the bowl and add it to the pan.
- Add the remaining ingredients (except cilantro) in order, stirring to incorporate after each one. Reduce the heat to a simmer, cover and braise for 20 to 30 minutes, or until the meat is tender. *If the sauce becomes too thick, stir in a bit of hot water.
- Stir in the fresh cilantro before serving.
Serve over rice, rice noodles or cooked squash. *I like to serve this over cilantro lime rice. Simply add the zest and juice of a lime and chopped cilantro to cooked hot rice. Garnish with optional toppings and accompany with naan and a cucumber pea salad for a complete, balanced meal.
Garam Masala
This is my simple version of Garam Masala. I love having this spice mix on hand to add to meats, vegetables or grains for a little added aroma and flavor. *All spices used are dried and ground unless otherwise noted.
Ingredients
- 2 tablespoons coriander
- 1 tablespoon cumin
- 1 tablespoon cardamom
- 1 tablespoon crushed fennel (or star anise; I used fennel as it's more available)
- 1½ teaspoons ground black pepper
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon turmeric
- 1 teaspoon ginger
Preparation
Combine all ingredients and mix to incorporate. *Optional: For a more robust outcome, you can toast all of the spices in a large dry skillet over medium heat for a minute or two. Monitor closely and stir occasionally. Transfer to a bowl to cool before putting into a sealed container.
