• 1-1/4 lbs. top sirloin bison steak, 1 inch thick, cut into 1/2 inch chunks
• 4 garlic cloves, minced
• 2 Tbs. fresh ginger, minced
• 2 Tbs. plus 2 tsp. fresh cilantro, chopped
• 2 tsp. cumin
• 1-1/4 tsp. turmeric
• 3/4 tsp. salt
• 2 Tbs. plus 2 tsp. olive oil
• 3/4 large onion, cut into 1 inch chunks
• 1-1/4 tomatoes, cut into quarters
• 3/4 green bell pepper, cut into 1 inch pieces
• 2 Tbs. plus 2 tsp. ground cinnamon
• 2 tsp. whole cloves
• 2 bay leaves
• 2/3 cup water

Toss the first seven ingredients together in a non-reactive bowl, cover and marinate overnight for best results. If time does not allow, marinate for a least 2 hrs.

Heat a heavy bottomed casserole dish, or Dutch oven on the stove over high heat for 3-5 minutes. Add olive oil and immediately add marinated Bison chunks, stirring to brown the meat on all sides. Remove meat when browned and set aside for the moment.

Add the onion chunks to the casserole dish and sauté over high heat until browned add tomatoes and green peppers and continue cooking for 3-5 minutes on high heat.

Reduce heat to medium low and return Bison meat to the casserole dish. Add the remaining ingredients and stir to incorporate.

Cover dish and place in a 350°F oven for 2 hrs. Serve over Basmati rice and enjoy.

Per serving: calories 383, fat 17.8g, 42% calories from fat, cholesterol 122mg, protein 41.6g, carbohydrates 14.2g, fiber 4.6g, sugar 5.7g, sodium 202mg, diet points 8.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.1, Lean meat: 6.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

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