Stewed Pronghorn Curry with Lemon Yogurt Sauce
Tender pieces of pronghorn in an aromatic curry sauce topped with a tangy yogurt sauce, served with warm jasmine rice and naan.
Servings: 6
Calories: 1052kcal
Ingredients
Curry
- 1 ¾ lb pronghorn sirloin roast, cut into 1 inch chunks (or any other stew meat)
- 2 tablespoon lard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cumin
- 2 teaspoon smoked paprika
- 2 teaspoon turmeric
- 1 teaspoon coriander
- ½ teaspoon aleppo pepper flakes
- 1 cinnamon stick
- 2 tablespoon olive oil
- 5 medium carrots, diced
- 1 onion, diced
- 5 garlic cloves, minced
- ¼ cup tomato paste
- 3 tablespoon flour
- 5 cups stock
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- ½ cup dried cherries
- 1 ½ cups cooked garbanzo beans (canned or dried)
Lemon Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 lemon, zested and juiced
- ¼ cup parsley
Other Ingredients
- 6 cups cooked jasmine rice
- 6 pieces warm naan
- ¼ cup fresh parsley, finely chopped
Instructions
- Preheat oven to 275°F.
- Heat lard in dutch oven over medium high heat. Add in cubed meat. Tip: cut meat while still mostly frozen and let thaw the rest of the way on a paper towel-lined plate in the fridge. This helps remove any off flavors and helps the meat brown.Cook meat, stirring occasionally until meat is browned on all sides. Add in all spices except cinnamon stick. Stir to combine and continue cooking 5 minutes. Remove meat to plate and set aside.
- Add oil to dutch oven. Add in carrots, onion, and garlic. Stir frequently until softened and any spices stuck to the pan are released and mixed in with the vegetables, about 5 minutes. Add in tomato paste and flour. Stir to combine and cook an additional 2 minutes, stirring frequently.
- Add meat back to dutch oven. Add in stock, vinegar, honey, cinnamon stick, and cherries. Bring to boil. Cover and put in oven. Cook for 5-6 hours, stirring occasionally, until meat is tender and sauce is thickened. Add cooked garbanzo beans in the last 30 minutes of cooking.
- While meat is cooking, prepare yogurt sauce. Add all ingredients to mini food processor or blender and blend until smooth. Refrigerate until ready to use.
- To each bowl, add rice and curry. Top with yogurt sauce and parsley. Serve with warm naan.
Nutrition
Calories: 1052kcal | Carbohydrates: 145g | Protein: 58g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1512mg | Potassium: 1242mg | Fiber: 10g | Sugar: 21g | Vitamin A: 9869IU | Vitamin C: 25mg | Calcium: 238mg | Iron: 9mg
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