| 16 oz | Bison Stew Meat |
| 1 | Serrano Pepper, diced |
| 2 tsp | Coriander, ground |
| 4-6 | Garlic Cloves, minced |
| 3 tsp | Ginger Root, minced |
| 2 tsp | Garam Masala powder |
| 4 tsp | Turmeric, ground |
| 2 tsp | Cumin, ground |
| 2 tsp | Salt |
| 1/2 Cup | Onion, chopped |
| 28 oz | Diced Tomatoes |
| 6 oz | Tomato Paste |
| 1 Cup | Plain Yogurt, 1% or more fat |
| 1/2 Cup | Cream or Half & Half |
| 1/3 Cup | Fresh Cilantro, chopped |
| 1 Tbs | Vegetable Oil |
| 2 Cups | Dry Rice (we like Basmati Rice) |
Make ~6 cups cooked rice and set aside.
In crock pot, on low heat, add chopped onion, diced tomatoes, and tomato paste.
Heat 1 Tbs of vegetable oil in a skillet or frying pan until shimmering, but not smoking.
At medium heat add Bison meat, serrano pepper, coriander, garlic, ginger, garam masala, turmeric, cumin, and salt, stirring occasionally until meat is almost fully browned (meat will continue to cook in crockpot). Stir in meat and spices to crock pot and cook on low heat for at least 2-10 hours (depending on your crockpot). Just before serving, stir in yogurt, cream or half & half, and chopped cilantro. Serve over a bed of rice. Serves 4-6. Enjoy!
