dinner

Ras el Hanout Spiced Bison and Fava Bean Tagine

Name: Ras el Hanout Spiced Bison and Fava Bean Tagine
Ingredients: 209.6 g Bison, ground, grass-fed, raw; 42.8 g Broadbeans (fava beans), mature seeds, raw; 212.1 g Basmati Rice; 111.7 g Kabocha squash, peeled and cubed; 37.2 g Onion, raw; 5.6 g Ras el Hanout spice blend; 7.5 g Apple Cider Vinegar

Nutrition

839

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Bison, ground, grass-fed, raw209.6 g

Broadbeans (fava beans), mature seeds, raw42.8 g

Basmati Rice212.1 g

Kabocha squash, peeled and cubed111.7 g

Onion, raw37.2 g

Ras el Hanout spice blend5.6 g

Apple Cider Vinegar7.5 g

Instructions

In a heavy-bottomed Dutch oven or tagine, brown the ground bison over medium-high heat until deeply caramelized and no longer pink.

Add the diced onion and sauté until translucent and sweet, about 5 minutes.

Stir in the Ras el Hanout, allowing the spices to bloom in the residual fat until fragrant.

Add the cubed kabocha squash and fava beans, tossing to coat in the spice mixture. Pour in a splash of water to barely cover the base, cover, and braise on low heat for 25-30 minutes until the squash is tender and the flavors have melded into a rich, aromatic sauce.

While the tagine braises, cook the basmati rice using the absorption method.

Finish the tagine by stirring in the apple cider vinegar to brighten the earthy profile of the bison.

Plate by spooning a generous portion of fragrant basmati rice into a shallow bowl, topping with the spiced bison and kabocha stew. Serve hot.