Caribou Bhajee

Total Time:
1 hr 3 min
30 min
3 min
30 min

8 to 10 servings

  • 3 tablespoons Madras curry powder
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons tamarind paste (optional)
  • 4 cloves garlic, diced very small
  • 1/2 cinnamon stick, crushed
  • Malt vinegar
  • 2 1/2 pounds caribou tenderloin cut into 1 1/2-inch cubes (lean lamb can be substituted)
  • 2 ounces butter
  • 1/2 teaspoon freshly ground black pepper
  • 1 extra large onion, or 3 medium ones, chopped
  • 4 blanched plum tomatoes or 1 (15 ounce) can crushed tomatoes
  • 1 very large, or 2 medium bell pepper, cut into 2 inch by 2 inch strips
  • 2 long green chiles, roasted, skinned, and sliced
  • 1/2 pound mushrooms, cut in half
  • 1 (15-ounce) can pineapple chunks in syrup, strained
  • 1 teaspoon sea salt
  • Hot water, if necessary
  • Cooked basmati rice, as an accompaniment
  • Cilantro, for garnish
  • Mix together curry powder, ginger, tamarind paste, garlic, and cinnamon and add enough malt vinegar to form a thin marinade. Place meat in a 1-gallon re-sealable plastic bag, pour in the marinade and mix thoroughly. Refrigerate for 24 to 36 hours. Longer is better.

  • Melt butter in large, deep pan and sprinkle with black pepper. Cook on medium for 1 minute. Add onions and cook on high until translucent. Blend in the tomatoes, pepper, and chiles and cook on high until tomatoes have rendered down, about 7 minutes.

  • Pour in all of the marinade and meat. Bring up to a rolling boil and fold in the mushrooms. Reduce heat, cover, and simmer for 20 minutes. Add the pineapple and sea salt, add hot water if necessary, and simmer another 6 minutes. Serve over a bed of basmati rice and garnish with coriander leaves.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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    Recipe courtesy of Robert Irvine