by Marcus Leach
When it comes to deciding what to cook many of us can lack a little inspiration, especially when you see the same meat week-in, week-out in the supermarket aisles. With that in mind we have got some inspiration for you in the form of this delicious buffalo curry.
Wild meat is enjoying a growing reputation, not just for it's health benefits over the more traditional meats we are used to, but for it's great taste and variety. There are a few great online companies offering a huge variety of wild meats at very reasonable prices, so what are you waiting for, it's time to discover your adventurous side.
350g diced buffalo
1 small red onion
10 cherry tomatoes
150g green beans
1 stalk of curry leaves
1 tsp turmeric powder
2 tsp gram masala powder
1/2 teaspoon sea salt
1. To make life easy prep all of your ingredients before you start cooking. The red onion should be sliced thinly, cherry tomatoes quartered, green beans cut into three or four, curry leaves stripped from the stalk and spices measured out.
2. In a hot pan cook off the buffalo meat for around two minutes, until browned - avoid over cooking as it will dry the meat out - and set aside.
3. Snap the ends of your asparagus so that they are ready to steam - if you bend the asparagus they will naturally snap, giving you the best bit for eating. Depending how al dente you like your vegetables you can either turn the steamer on now or wait until closer to the end.
4. Add a teaspoon of coconut oil to your pan and add the onions and curry leaves, cooking over a moderate heat until the onions begin to soften. Add in the sea salt, turmeric, tomatoes and green beans cook for a further three minutes. The tomatoes should be turning slightly soft now, although green beans will retain their crunch.
4. Add the garam masala and a splash of coconut water and stir well. Add the buffalo back in and mix all of the ingredients together and allow to simmer for a few minutes so that all of the flavours infuse. If you like a little more gravy simply add some more coconut water and stir.
5. Serve with freshly steamed asparagus and enjoy!
Note: If you like your curries with a kick, simply chop a small green chilli finely and add in with the onions at the start.