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.
Kashmiri-Spiced Buffalo Stew
- 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
- Melt ghee in a large pan over medium heat. Add the ginger, garlic and poblano pepper. Stir for 1-2 minutes.
- 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.
- Once the meat is browned, after 5-7 minutes, add the frozen butternut squash and stir, breaking up the squash with a spatula.
- After a minute or so, add the coconut milk and stir. Continue to cook for about 5 minutes.
- 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