What does one make with moose? That’s the question I was asking when I saw moose for sale in the grocery store here in Sweden. I never cooked moose before, so I just had to buy it. My boyfriend said I should make a classic stew with red wine and vegetables. Not a bad idea, but I wanted something with more flavor, more bang, more pop! That led me to the idea of a curry…. A pomegranate moose curry that is!
I have to be honest, I am a TOTAL curry newbie but lately, I have been really into playing around with new spices in my cooking. I love my turmeric, yellow curry powder, and oregano… don’t get me wrong… but they get a little boring sometimes. So, I pulled out my mortar and pestle and got grinding to create a new exciting spice blend to use in this recipe.
WHOLE SPICES VS PRE- GROUND SPICES
Ground spices are the most convenient ways to pack your food with flavor, but when it comes to some spices I prefer to grind them myself. In the case of this recipe, those spices are coriander seeds, cumin seeds, fennel seeds, and cardamom seeds. I prefer to grind these spices myself because it keeps their nutritional benefits intact allowing you to benefit fully from them. If you saw my post about CCF tea (click here if you missed it!), then you know just how powerful and beneficial cumin, coriander, and fennel seeds are for your health!
Whole spices also last much longer and have a more powerful flavor than pre-ground!!
My basic rule of thumb when it comes to buying “whole or ground” is that if the whole resembles a seed buy it whole and grind it yourself, which is the case in most spices! When it comes to ginger and turmeric, I buy ground because I have not come across “whole” and dried. Does that even exist? Maybe I need to dehydrate my own and then grind it up. Hmmm, I think I am on to something you guys!!
POMEGRANATE SEEDS IN CURRY?
Oh yes! Winning combination! My thought process was, I wanted to give my curry a slight sweetness to counteract the gaminess of the moose and robustness of the spices and let me tell you, it did just that!
Pomegranate fun health fact: Pomegranate seeds and juice look like blood for a reason! They have the power to increase your blood flow which helps your heart out and can also reduce plaque in your arteries. Pomegranates also supply iron to your blood, so if you’re anemic, eat your pomegranates!!
THE MAGIC CURRY SAUCE!
On a TV show awhile ago, I saw this tip to saute everything together and then blend it all up. I think it really helped me succeed at my first curry! When you saute everything before blending, it releases all the amazing flavors of your ingredients. This sauce was so delicious, I could eat it like soup. I mean it’s basically soup, right?
Just a little FYI, the leftovers are almost better! The flavor develops even more and is just dreamy! I think I will actually double the recipe next time just so I can have some right away and some for the days to follow!
Pomegranate Curry with Moose or Lamb
This moose curry made in the Instant Pot is bursting with warming flavors. The perfect curry to keep you cozy this winter!
- 8 green cardamom pods (SEEDS ONLY)
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp turmeric powder
- 2 tsp paprika powder
- 1 tsp ginger powder
- 1 tsp cinnamon
- 2 tbsp coconut oil
- 1 medium yellow onion thinly sliced
- 1 small red onion thinly sliced
- 2 cloves garlic minced
- 1 cup fresh pomegranate seed
- 6 tsp spice mix
- 2 tsp sea salt
- 1 cup tomato sauce
- 1/2 cup hot water
- 1/2 tbsp coconut sugar optional: use if tomatoes are sour
- 1 kilogram moose chuck (or lamb or beef)
- 2 tsp spice mix
- 1-2 tbsp coconut oil
Add all the ingredients under “Spice Mix” to a mortar and pestle. Grind the spices into a fine powder
Saute the onions and garlic over medium- high heat in 2 tablespoons of coconut oil.
Once onions have sweated (about 5 minutes) add the 6 teaspoons of spice mix and sea salt.
Saute for another few minutes then add the pomegranate seeds
Saute until the pomegranate seeds have softened (about 5 more minutes)
Add tomato sauce and water
Simmer for 5 minutes to let the flavors meld together
Add the sauce to your blender (I used a Vitamix) and blend on high speed until the sauce is creamy.
Cut the meat into 1-2 inch chunks.
Rub 2 teaspoons of the spice mix into the meat pieces
Add 1-2 tablespoons of coconut oil to your Instant Pot or pressure cooker
Use the “Saute” function on high to quickly brown the pieces of meat. This will take about 5-7 minutes.
Turn off the "Saute" function.
Leaving the meat and its cooking oil in the pressure cooker, add all of the sauce and stir to combine
Set the instant pot to the “Meat/Stew” setting and lower the time to 20 minutes under high pressure (if using a different type of meat, change time accordingly)
Release the pressure using the 10 minute quick release method
Enjoy this flavorful curry atop a bowl of basmati rice with a dollop of greek yogurt + a sprinkle of fresh coriander and pomegranate seeds.
***This recipe can be made in a slow cooker as well. Just adjust the cooking time accordingly 🙂