Bison Keema Matar

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Kyle and I are going through an Indian food phase, so after last week’s butter chicken, we wanted to try a ruminant Indian dish. 

I made this recipe with the same blueprint as the epic butter chicken recipe, but I swapped in the traditional flavors of Keema Matar. 

Ingredients:

  • 3 lbs ground bison
  • 28 oz can petite diced tomatoes 
  • 1 tbsp ground mustard 
  • 1 tbsp ground cumin
  • 1/2 tbsp ground cloves 
  • 1 tsp black pepper 
  • 1 tbsp garam masala 
  • 1/2 tbsp cayenne pepper 
  • 1 tbsp ground turmeric 
  • 2 tbsp onion powder 
  • 6 cloves garlic, minced, or 2 tbsp garlic powder 
  • 3 inch piece ginger, minced, or 2 tbsp dried ginger 
  • 3 tsp salt
  • 32 oz jar beef broth (like, “Zoup! Good, Really Good Beef Bone Broth”)
  • 3 bay leaves 
Add-ins (to be added after cooking)
  • 2 lbs frozen peas
  • 4 oz can diced green chilies 
  • Juice of 1 lemon
  • 1 bunch cilantro, with 1” of the bottom stems removed and discarded 
  • 1 tbsp garam masala 
  • 1 stick butter 
  • 32 oz Dannon whole milk Greek Yogurt (plain), OR 3 cans of 13.5 oz coconut milk 
Directions:
  1. If it helps, you can just throw the ginger and garlic (both peeled) into a magic bullet with 1/4 cup of water, and purée until smooth. 
  2. In a large bowl, add the bison and beef broth, and mush them together with your hands. 
  3. Add this mixture to the instant pot first, then top with remaining ingredients, except for the add-ins, which will be added after it’s done cooking. Note: put the bay leaves in last, so they’ll be easy to fish out later.
  4. Make sure the lid is closed, and the pressure valve is set to “sealed”. 
  5. Cook on high pressure for 35 minutes, or use the “beef/stew” setting. 
  6. Release the pressure completely. 
  7. Use tongs to fish out the bay leaves.
  8. Add stick of butter, and stir until melted. 
  9. To make the add-ins, you can add the cilantro to a magic bullet, with the lemon juice, canned chilies, and garam masala. Purée until smooth. 
  10. Pour over the bison mixture, and stir well. 
  11. Add yogurt and stir well. 
  12. Add frozen peas and stir again. Eat now, or...
  13. Allow meat to cool (that means you have to remember to turn off the “keep warm” setting)
  14. Transfer to a storage container with lid, and refrigerate until ready to serve. 
  15. Microwave 1 serving at a time for 2-3 minutes when ready to eat. 














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