Recently, a chef friend of mine sent me a recipe she came across in the New York Times - she did a riff using Wild Idea Buffalo Meat and said that it was fabulous! Being in the middle of nowhere is a lot like social distancing, so I modified with what I had on hand as well as changed structure based on the time that I had.
But this is the great thing about a recipe, it can be used as a guideline and then you can riff away and make it your own! This recipe is filled with a bunch of aromatic spices that are great for both digestion and the taste buds. Win-win!
Ingredients (Serves 6):
For the Sauce:
- 1 – pound Wild Idea Premium Ground Buffalo
- 2 – tablespoons oil
- 1 – onion, chopped
- 1 – teaspoon salt
- ½ - teaspoon black pepper
- 1/3 – teaspoon allspice
- 1 – teaspoon ginger
- 1 – teaspoon turmeric
- 2 – teaspoon paprika
- ¼ - teaspoon cayenne
- ½ - teaspoon cumin
- ½ - teaspoon coriander
- ¼ - teaspoon cinnamon
- 4 – cloves garlic (2 tablespoons), chopped
- 3 – tablespoons tomato paste
- 3 – cups, organic chicken broth or vegetable broth
- 3 – tablespoons chopped parsley
- 3 – tablespoons chopped cilantro
- 2 – green onions chopped
For the Couscous:
- 1 – tablespoon olive oil
- 2 – cups couscous
- 2 – cups water or broth
- ½ - cup chopped apricots
- .01 oz. – saffron*
*This is expensive, so if you don’t have it, no worries.
- In a skillet over medium high heat, add the oil, onions and dried spices. Sauté for 5 minutes stirring occasionally.
- Crumble in the Ground Buffalo and chopped garlic, stir to incorporate and brown, about 7 minutes.
- Stir in the tomato paste and chicken stock. Bring to a boil and then reduce to simmer for 15 minutes or until desired consistency is achieved.
- Add half of the fresh chopped herbs before serving.
- For the couscous. Heat the oil and the couscous in a pot over medium high heat for 5 minutes, stirring occasionally. Add the apricots, liquid and saffron. Stir and bring to a boil, reduce heat to simmer with the lid on stirring occasionally for 7 minutes.
- Serve the meat sauce over the couscous and garnish with remaining chopped herbs.
*I accompanied with a cucumber and red onion salad, mixed with a little yogurt and cilantro.