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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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I got the basics of this recipe from Cooking Under Pressure by Lorna J. Sass. I modified it a bit and really like its unique flavor. Ingredients:
2 tablespoons olive oil |
1 lb ground buffalo meat or 1 lb other meat |
1 teaspoon garlic |
3 cups chopped onions |
1 green bell pepper |
1 (28 ounce) canned tomatoes, chopped and including juice |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon cinnamon |
2 bay leaves |
1 1/2 tablespoons paprika |
1/8 teaspoon ground nutmeg |
1 teaspoon salt |
1/3 cup dried cilantro |
sour cream |
Directions:
1. I prepared this in a pressure cooker (the best way to get tender meats) but this could be cooked in a crock pot or pot on the stove. The directions will be for a pressure cooker but you can just change the cooking times if you're using different equipment.
2. Place 1 tablespoon olive oil in the pressure cooker and warm.
3. Place the buffalo (or deer, elk, lamb or beef) in 6 patties and lightly brown on both sides. Remove and set aside.
4. Add another tablespoon of olive oil and lightly brown the onions and green pepper.
5. Add the meat and all ingredients except the cilantro. Stir.
6. Cook according to your pressure cooker's directions. I put mine on high until the regulator rocked at a medium pace and then cooked it at that pace for about 6 minutes. I then removed it from the burner and let the pressure drop on its own.
7. Remove the bay leaves.
8. Add cilantro and stir.
9. Top with sour cream (or kefir, labneh or Greek yogurt is better!).
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