Caribou Bhajee Recipe

Name: Caribou Bhajee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Madras curry powder; 2 teaspoons fresh grated ginger; 2 teaspoons tamarind paste (optional); 4 cloves garlic, diced very small; 1/2 cinnamon stick, crushed; Malt vinegar; 2 1/2 pounds caribou tenderloin cut into 1 1/2-inch cubes (lean lamb can be substituted); 2 ounces butter; 1/2 teaspoon freshly ground black pepper; 1 extra large onion, or 3 medium ones, chopped; 4 blanched plum tomatoes or 1 (15 ounce) can crushed tomatoes; 1 very large, or 2 medium bell pepper, cut into 2 inch by 2 inch strips; 2 long green chiles, roasted, skinned, and sliced; 1/2 pound mushrooms, cut in half; 1 (15-ounce) can pineapple chunks in syrup, strained; 1 teaspoon sea salt; Hot water, if necessary; Cooked basmati rice, as an accompaniment; Cilantro, for garnish

Servings: persons

3 tablespoons Madras curry powder
2 teaspoons fresh grated ginger
2 teaspoons tamarind paste (optional)
4 cloves garlic, diced very small
1/2 cinnamon stick, crushed
Malt vinegar
2 1/2 pounds caribou tenderloin cut into 1 1/2-inch cubes (lean lamb can be substituted)
2 ounces butter
1/2 teaspoon freshly ground black pepper
1 extra large onion, or 3 medium ones, chopped
4 blanched plum tomatoes or 1 (15 ounce) can crushed tomatoes
1 very large, or 2 medium bell pepper, cut into 2 inch by 2 inch strips
2 long green chiles, roasted, skinned, and sliced
1/2 pound mushrooms, cut in half
1 (15-ounce) can pineapple chunks in syrup, strained
1 teaspoon sea salt
Hot water, if necessary
Cooked basmati rice, as an accompaniment
Cilantro, for garnish

1
Mix together curry powder, ginger, tamarind paste, garlic, and cinnamon and add enough malt vinegar to form a thin marinade.
2
Place meat in a 1-gallon re-sealable plastic bag, pour in the marinade and mix thoroughly.
3
Refrigerate for 24 to 36 hours.
4
Longer is better.
5
Melt butter in large, deep pan and sprinkle with black pepper.
6
Cook on medium for 1 minute.
7
Add onions and cook on high until translucent.
8
Blend in the tomatoes, pepper, and chiles and cook on high until tomatoes have rendered down, about 7 minutes.
9
Pour in all of the marinade and meat.
10
Bring up to a rolling boil and fold in the mushrooms.
11
Reduce heat, cover, and simmer for 20 minutes.
12
Add the pineapple and sea salt, add hot water if necessary, and simmer another 6 minutes.
13
Serve over a bed of basmati rice and garnish with coriander leaves.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons Madras curry powder, 2 teaspoons fresh grated ginger, 2 teaspoons tamarind paste (optional), 4 cloves garlic, diced very small, and more.

Yes, Caribou Bhajee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribou Bhajee

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