Dinner · Middle Eastern · 15 min
Ras el Hanout Spiced Bison and Fava Bean Tagine
- Calories
- 890
- Protein
- 63g
- Carbs
- 77g
- Fat
- 36g
Ingredients
- 201.5 g ground bison
- 313.6 g fava beans
- 22.3 g kabocha squash
- 15.6 g yellow onion
- 1 clove garlic
- 0.2 tbsp olive oil
- 5.6 g ras el hanout spice blend
- 7.5 g apple cider vinegar
- 0.5 tsp salt
- 14 g basmati rice
Method
- 01Soak the dried fava beans overnight in plenty of water, then drain and boil in fresh water for 45 minutes until tender; drain well.
- 02Rinse the basmati rice in cold water, then combine with 140 ml water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until water is absorbed.
- 03Heat the olive oil in a heavy-bottomed Dutch oven or tagine over medium-high heat. Add the ground bison and brown until deeply caramelized and an instant-read thermometer reaches at least 160°F (71°C).
- 04Add the diced onion and minced garlic to the pot and sauté until soft and translucent, about 5 minutes.
- 05Stir in the ras el hanout spice blend and salt, allowing the spices to bloom in the residual fat for 1 minute until highly aromatic.
- 06Add the cubed kabocha squash and cooked fava beans, tossing to coat in the spice mixture. Pour in a splash of water, cover, and braise on low heat for 25-30 minutes until the squash is fork-tender.
- 07Stir in the apple cider vinegar to brighten the sauce.
- 08Plate by spooning the cooked basmati rice into a bowl and topping with the hot spiced bison and kabocha tagine.
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