{"id":2579,"date":"2015-05-10T09:55:35","date_gmt":"2015-05-10T14:55:35","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2579"},"modified":"2015-05-04T19:42:42","modified_gmt":"2015-05-05T00:42:42","slug":"bison-vindaloo","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2579","title":{"rendered":"Bison Vindaloo"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/05\/Bison-Vindaloo.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2577\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/05\/Bison-Vindaloo-300x225.jpg\" alt=\"Bison Vindaloo\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/05\/Bison-Vindaloo-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/05\/Bison-Vindaloo-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/05\/Bison-Vindaloo.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>The dish known as vindaloo can have so may variations, it&#8217;s difficult to know what you&#8217;ll get when you order it for the first time in a restaurant. What most diners know is the type served in many English-style pubs: ripping hot and often with little real flavour. I like to think this is a more authentic Indian version in that it has a bit of heat (add more chilies if you like it really hot) and a real depth of flavour thanks to the cane vinegar, ghee and spices, never mind the bison.<\/p>\n<p>My Toronto friends, Dave and Chris, have been waiting quite a while for me to write a bison vindaloo recipe so, this one&#8217;s for them.<\/p>\n<p><strong>Time: 90 minutes (plus overnight marinating)<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>\u00bd cup cane vinegar<br \/>\n6 garlic cloves<br \/>\n4 dried whole red chilies<br \/>\n1 tablespoon fresh ginger \u2013 roughly chopped<br \/>\n2 teaspoons paprika<br \/>\n1 teaspoon xylitol (or white sugar)<br \/>\n\u00bd teaspoon ground cumin<br \/>\n\u00bd teaspoon dry mustard<br \/>\n\u00bc teaspoon ground cloves<br \/>\n\u00bc teaspoon ground cinnamon<br \/>\n1 pound stewing bison cubes<br \/>\n2 tablespoons ghee<br \/>\n1 large onion \u2013 chopped<br \/>\n1 tablespoon tomato paste<br \/>\n1 \u00bd teaspoons kosher salt<br \/>\n2 tablespoons fresh cilantro &#8211; chopped<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place the vinegar, garlic, chilies, ginger, paprika, xylitol, cumin, mustard, cloves and cinnamon in a blender or food processor. Blend until smooth.<\/p>\n<p>Place the bison in a bowl and pour over the marinade. Toss and cover then, refrigerate overnight.<\/p>\n<p>Place a deep frying pan on medium heat and add the ghee. When the ghee is hot, add the bison and marinade, stirring occasionally for five minutes.<\/p>\n<p>Stir in the onion, tomato paste and salt.<\/p>\n<p>Reduce heat to low and cook covered for one hour. Remove the lid and increase heat to medium, stirring occasionally until the sauce thickens to a gravy-like consistency.<\/p>\n<p>Remove from heat and serve topped with cilantro.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/05\/Bison-Vindaloo.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The dish known as vindaloo can have so may variations, it&#8217;s difficult to know what you&#8217;ll get when you order it for the first time&hellip; <\/p>\n","protected":false},"author":1,"featured_media":2577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/05\/Bison-Vindaloo.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2579"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2579"}],"version-history":[{"count":5,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2579\/revisions"}],"predecessor-version":[{"id":2584,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2579\/revisions\/2584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2577"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}