We are suffering an unusual December deluge so outdoor pursuits are on hold. Mainstream consumer entertainment like shopping at malls is anathema, of course. We rarely eat out either, having tired of the fractional quality to expense ratio. Therefore a fine homemade dinner was in order and herewith I present “Dad’s Divine Buffalo Curry” based on intuition and improvisation.
Ingredients for 2:
Ground buffalo burger, extra lean – 3 patties (thawed)
Coconut Milk – 1 can
Tomato paste – 1 small can
Greek-style Yogurt, vanilla – one cup
Apple – 1
Garlic – 3 cloves
Lemon – peeled rind
Tikka Masala Curry Sauce (Sukhi’s Gourmet Indian Foods Home Chef Collection)
Paprika
Coconut oil, Virgin, unrefined – 3 tablespoons
Red wine – small glass
Habanero sauce (optional)
Procedure:
Mix coconut milk with tomato paste over low heat in saucepan. Add diced garlic, shaved lemon rind then curry paste and stir over heat for uniform mix; simmer gently.
Meanwhile, melt coconut oil in fry pan and add ground buffalo meat. Stir rapidly to saute with light dusting of paprika then simmer with dash of red wine. After wine has evaporated transfer seasoned meat contents to sauce mixture in pot and continue to simmer for 30 minutes. For those who like more heat, several drops of habanero sauce may be added (caution, taste first).
Remove lemon rind and let cool for a while before adding diced apple chunks and finally swirl the yogurt on top of each serving.
Note: Sukhi's Home Chef Collection also offers Vindaloo, Madras and Kashmir curries
