Sweet and Spicy Ground

So we bring in a little unrefined sweetness with some molasses, spice from the jalapeño and then give it a little tartness with a squeeze of lemon juice. The result is a beautifully balanced and tasty stir-fry that is very different from the everyda

Ingredients

600g ground bison or beef
½ of an onion (diced)
½ of a jalapeño (veins and seeds removed then minced)
1 tablespoon fresh ginger (minced)
1- 796ml can of crushed tomato or 3 cup fresh pureed tomato
1 medium yam (peeled and diced)
1 head of cauliflower (cut into small pieces)
1- 796ml can of kidney beans
¼ cup molasses
2 teaspoons coriander (toasted & ground)
½ teaspoon salt

Directions

Preheat a large fry pan on medium heat. Add a little oil and then add the bison. Leave the bison in 5 or 6 chunks and sauté until browned. Flip and cook the other side until browned. Once browned, break up the meat and sauté for a couple of minutes more, stirring occasionally.
Transfer the ground to a large pot and set aside. It does not have to be completely cooked at this point.
Clean the fry pan and add a little more oil and then the onions and jalapeño. Sauté until the onions are lightly browned.
Add the ginger and sauté for 2 minutes more, stirring frequently and then transfer to the pot with the ground.
Add the tomato, yam, cauliflower, kidney beans, molasses, coriander and salt to the pot with everything else and give it a good stir. Bring to a simmer on medium high, cover with a tight fitting lid, reduce heat to medium-low and simmer for 20 minutes or until the yams and cauliflower are cooked. Stir occasionally.
Plate up and enjoy this very tasty and nutritious creation.

PREP 25 mins
COOK 45 mins