Keema matar is a “dry” curry of Pakistani origin, richly spiced with tender green peas. It’s bursting with all the flavor of curry spices, but without the added liquid that’s typically found in most curries we eat in America. You can easily use garam masala powder in lieu of the whole spices, but if you can use the whole cloves, peppercorns and cinnamon stick it really adds a depth of flavor to the dish that cannot be achieved otherwise. Activating the spices in the oil helps to add layers of flavor to the curry. If you have ghee, it would be a delicious alternative to the bison tallow. Otherwise any cooking oil will work just fine. I decided to use our bison primal blend for this dish. It bestows amazing health benefits with all the great taste of our best selling ground bison.
Our Bison Primal Burger Blend
This unique product is a specially formulated blend of ground bison, heart, liver and kidney. The organs are the most nutrient-rich part of the animal, and in ancient cultures this meat was prized and reserved for royalty. However, a lot of people in modern times have an aversion to eating organ meat. This is typically because they’ve never had it prepared correctly, and haven’t tried well-sourced offal. The Primal Blend is designed to take the intimidation factor out of consuming organ meat. It tastes just like our ground bison, but with all of the added benefits of these nutritional treasure troves.
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 1 lb bison primal blend or ground bison
- 3 cloves
- 1 inch piece of cinnamon stick
- 5 whole black peppercorns
- 2 cardamom pods
- 3 tablespoons bison tallow
- 2 onions, finely chopped
- 1 teaspoon finely minced ginger
- 1 teaspoon finely minced garlic
- 2 teaspoons coriander
- ¼ teaspoon turmeric
- 1 teaspoon sea salt
- ½ teaspoon red pepper flakes
- 2 cups diced tomatoes
- 1 cup green peas (frozen is fine)
- ½ cup bison bone broth
- Chopped fresh cilantro for garnish
- Heat the bison tallow in a large cast iron skillet over medium heat.
- Add the onions and cook until tender and golden brown.
- Add the whole cloves, peppercorns and cinnamon stick to the skillet. Cook for about a minute until they begin to pop and “activate”. They will become very fragrant.
- As soon as the spices are activated, add in the ground bison, minced garlic and minced ginger. Cook until the ground bison is browned (take care not to overcook). Break up the meat into crumbles with a wooden spoon as it cooks.
- Reduce the heat and add in the ground spices and red pepper flakes. Stir and cook for a minute or two.
- Reduce the heat again and add the diced tomatoes. Cook for approximately 12 minutes until some of the water from the tomatoes evaporates. Crush them with a wooden spoon as they cook.
- Next, add the frozen peas to the skillet along with the ½ cup bison bone broth. Cook until heated through/softened.
- Remove from the heat and serve immediately garnished with chopped fresh cilantro. Delicious with steamed basmati rice and/or naan.
Don’t Hesitate To Reach Out To Our Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.