Careme

Ingredients

• Simple Truth® 90/10 Natural Ground Bison Pack 1 LB

  1 pound $11.99
• Kroger® Tri-Color Bell Peppers

  10 ounces $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  8 ounces $2.49
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Kroger® Basmati Rice

  1/2 cup $3.79
• Organic Ginger Root

  1 tablespoon grated $3.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29
• Water

  1 cup
• Neutral cooking oil

  1 tablespoon
• Tomato paste

  1 tablespoon
• Garam masala

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Cabernet Sauvignon Washington Red Wine

  1 bottle $12.99

Instructions

1. Complete all prep before cooking: dice 4 ounces Walla Walla sweet onion and slice 10 ounces tri-color bell peppers, placing them together; grate 1 tablespoon ginger and mince 2 garlic cloves; chop 8 ounces tomatoes; combine 1 1/2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper; chop 1/4 cup cilantro; and juice 1/2 lemon to yield 1 tablespoon lemon juice.
2. Rinse 1/2 cup basmati rice. Combine the 1/2 cup basmati rice with 3/4 cup water and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, then remove from the heat and rest, covered, for 5 minutes.
3. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the prepared 14-ounce onion-pepper mixture and cook for 6 minutes, stirring occasionally, then transfer the 14-ounce onion-pepper mixture to a plate.
4. Add 1 teaspoon neutral cooking oil and 1 pound ground bison to the skillet. Season the 1 pound ground bison with 1/2 teaspoon kosher salt and cook for 5 minutes, breaking it into small crumbles.
5. Push the 1 pound browned bison to one side of the skillet. Add 1 tablespoon tomato paste, the prepared 3 7/8 teaspoons spice mixture, the prepared 1 tablespoon ginger, the prepared 2 minced garlic cloves, and 1 tablespoon water to the open side; stir for 30 seconds, then mix everything together.
6. Add the prepared 8 ounces chopped tomatoes, the cooked 14-ounce onion-pepper mixture, 3 tablespoons water, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Partially cover and simmer for 10 minutes, stirring twice, until saucy and the center reaches 160°F.
7. Fold 2 tablespoons chopped cilantro and 1 tablespoon lemon juice into the keema, then rest it off the heat for 3 minutes. Divide all of the cooked 1/2 cup basmati rice between two shallow bowls, spoon the keema over it, and garnish with 2 tablespoons chopped cilantro.