Shane Ingram, Chef/Owner of Four Square Restaurant
Cooked at the Durham Farmer’s Market on February 21, 2009.
This recipe originated from about 5 pounds of Bison bones that our local farmer gave to us.
5 lbs Bison bones
Yellow curry powder
3 jalapeno, halved lengthwise
2 heads garlic, cut in half
Completely rub the bones with curry powder. Place the bones in a stock pot and cover with cold water. Put the jalapeno and the garlic in the pot and bring to a simmer. Skim off fat of the stock. Cover and simmer several hours until the meat falls off the bone.
1 large bunch of broccoli rabe
Put the rabe, carrots and shallots in a food processor and pulse until chopped.
Roast jalapenos and tomatillos in an oven until soft. Place in heavy blender.
4 white sweet potatoes
Bake potatoes until soft, remove skin and add potatoes to blender.
1 teaspoon fenugreek
1 teaspoon cumin
1 teaspoon black mustard seeds
1 teaspoon turmeric
Grind the spices together then add to blender with jalapenos.
After the meat is cooked, pull meat off bones and pulse in food processor. ( I processed a lot because at the market I have to put the curry in small cups.)
In stock from the bones add the meat, jalapeno and vegetable mix.
Salt and pepper
Season the curry with Sriracha, lemon, vinegar and salt & pepper.
Finish the curry with coconut milk and cilantro. Serve with sticky rice.
Shane also prepared Chicken Curry in which he replace the bison with chicken legs and thighs.