- 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
