Caribou Curry
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
caribou
|
|
| 1 | large |
onions
chopped |
|
| 1 | inch |
ginger root
finely chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
mustard oil
|
* |
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
caribou
|
|
| 1 | large |
onions
chopped |
|
| 1 | inch |
ginger root
finely chopped |
*
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
mustard oil
|
* |
| 118 | ml |
water
|
|
Directions
Heat oil in a pan and add the tumeric, then the remainder of the spices except for the garlic, and mix well.
Cut the meat into bite-sized pieces and add, frying until it becomes brown.
Add the garlic, then the water.
Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes.
