Simple Supper Friday: Kashmiri-Spiced Buffalo Stew

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Wow, the days and weeks are just flying by — it’s already Friday again! A week from now, it will be the eve of my wedding reception back in Michigan. It will be so fun and nice to celebrate on a larger scale with family and friends. Jesse and I are looking forward to it, along with some time back home in general.

Anyway, I know this recipe isn’t too easy on the eyes, but I swear it’s packed with flavor! Remember, you can’t judge a book by it’s cover anyway. The stew is well-spiced with a bit of creaminess from both the butternut squash and coconut milk. The squash actually breaks down a little and thickens the sauce, in addition to adding the creamy element. The garnish of chopped almonds is optional, but I highly recommend it, as the crunch is extremely satisfying. I feel like I’ve been adding sprouted almonds as a garnish to just about everything lately — probably because I have some on hand.

Also, don’t forget to enter the Paleo Wraps giveaway if you haven’t already! You have until this Sunday!

Ingredients:

  • 1 lb ground buffalo
  • 3 Tbsp grass-fed ghee
  • 1 poblano pepper, seeded and chopped
  • 1-inch piece fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 1-1/4 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • Pinch of cayenne
  • Sea salt and pepper to taste
  • 10 oz bag frozen butternut squash
  • 2/3 of a 14.5 oz can full-fat coconut milk (make this with the leftover milk!)
  • 3 cups kale leaves, stemmed and torn
  • Sprouted raw almonds for garnish, optional

Directions:

  1. Melt ghee in a large pan over medium heat. Add the ginger, garlic and poblano pepper. Stir for 1-2 minutes.
  2. Combine all the spices (including sea salt and pepper) in a small bowl. Then, add the spices to the pan. Reduce heat to medium-low and stir well, to prevent spices from burning. Once incorporated into the ghee, add the ground buffalo. Break up the meat with a spatula and continue to cook, stirring occasionally.
  3. Once the meat is browned, after 5-7 minutes, add the frozen butternut squash and stir, breaking up the squash with a spatula.
  4. After a minute or so, add the coconut milk and stir. Continue to cook for about 5 minutes.
  5. Then, add in the kale leaves and stir. Once kale has softened, remove from heat. Serve garnished with almonds, if desired.

Yields: 3-4 servings

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I reside with my husband, Jesse and our two cats, Mila and Dutch, in inner NE Portland. I am a yoga, fitness, health and nutrition enthusiast, and enjoy cooking and experimenting in the kitchen.

3 responses to “Simple Supper Friday: Kashmiri-Spiced Buffalo Stew”

  1. Craving4More says :

    Delilah! Those sprouted almonds are the best😄

  2. Paula says :

    I made this for dinner tonight–really love the mix of spices in it!!! I used ground beef (trying to use up the last of our current stash before we get our next order) and Swiss chard from my garden. Hubby loved it too and I can see it making a frequent appearance at the dinner table!

    • paleoinpdx says :

      Wonderful, I’m so happy you tried it! I’m sure it was just as good with the ground beef (buffalo doesn’t taste much different, in my opinion) and how great that you’re able to salvage ingredients from your garden! It’s not the prettiest dish, but it is loaded with flavor. Thanks for giving it a shot ;)

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