Buffalo Tagine


You read well: buffalo. Ed bought some the other day at the supermarket and we have decided to start experimenting with this interesting meat.

We’ve learned a lot about buffalo, for one thing it is really lean meat – less cholesterol than chicken – it contains more iron and protein than beef, and is full of omega 3.  Also it seems to be better stewed as it is a bit tough, so I thought I would start with a tagine.

2 people

  • 400 gr. diced buffalo for stew
  • 6 carrots – in this case, funny looking one from Greens Organic
  • 3 tomatoes
  • 1 big onion
  • 1 clove garlic
  • 1 tablespoon tomato concentrate
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 hint cayenne pepper
  • olive oil, pepper, salt

First quickly brown the meat on all sides in very hot pan in a couple of tablespoons of olive oil then put to one side.

Sweat the finely chopped garlic and onion in olive oil, then add the sliced carrots, chopped tomato, and cook for a few minutes on medium heat.

In your tagine dish, put the meat back, on top of the vegetables, and add the spices, and then cover with water. Add the tomato concentrate. Bring to boil for a few seconds.

Cook on low heat for 2 hours.

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