Moroccan Buffalo Stew with Black Pepper Buffalo Jerky

• 1 LB cubed buffalo meat (you can also substitute lamb for this)

Marinade:

• 4 cloves of fresh garlic minced
• 1 TBS fresh chopped ginger
• 1 TSP ground coriander
• 2 TSP smoked paprika
• 1/2 TSP saffron
• ¼ cup lime juice
• 1 TBS fresh lime zest

Other Ingredients:

• 5 cups beef stock or strong chicken stock, prefer homemade, but no salt canned or box is fine (stay away from bouillon as it tends to be over salty)
• 12 whole Castelvetrano Green Olives
• 4 oz. House of Jerky Black Pepper Buffalo Jerky cut into strips
• 1 large Spanish onion diced
• ½ cup fresh cilantro chopped
• ½ salted lemon large diced (or substitute the fresh lemon segments of 1 lemon, plus 1 TBS lemon zest)

Method:

Marinate the buffalo for at least 3 hours, then sear off and simmer the buffalo in the stock for several hours (you may need to add a little more stock if it gets reduced too much), add the rest of the ingredients and cook on low for 1/2 an hour. Strain the ingredients off from the stock (reserving the stock) and reduce until liquid equals approximately 1 1/2 cups. You may want to thicken with an arrowroot slurry depending on consistency. S+P to taste

Serve with saffron rice, couscous or toasted barley

Serves 3-4