Recipe courtesy of John Evans
Caribou Bhajee
- Level: Intermediate
- Yield: 8 to 10 servings
- Total: 1 hr 3 min
- Prep: 30 min
- Inactive: 3 min
- Cook: 30 min
Ingredients
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
Directions
- 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.