Bison with potato/Eggplant and Curry (Bison Roast with potato/Eggplant puree and Curry)

Ingredients for Bison with potato/Eggplant and Curry (Bison Roast with potato/Eggplant puree and Curry)

Instructions for Bison with potato/Eggplant and Curry (Bison Roast with potato/Eggplant puree and Curry)

To prepare the Bison with potato/Eggplant and Curry (Bison Roast with potato/Eggplant puree and Curry) recipe, please follow these instructions:

Brown Bison meat on a hot pan on all sides. Roast it in the oven on a rack approximately 25-30 minutes at 150 gr Meat has very short fibres, which means that you have to be careful with the temperature. Turn the meat, when half of the frying time has elapsed, even if it is a hot air oven. Drain the yoghurt by pouring it into a coffee filter and allow to stand for about 1 hour to the thickens slightly. Put the aubergines, garlic and potatoes in a baking pan with a little coarse salt in the bottom. Behind them in the oven at 150 gr, until tender (garlic and aubergines in ca. 15-20 min. and potatoes in ca. 35-45 min. depending on the size). Crack the aubergines and scrape the flesh out with a spoon. Cut the bottom of the garlic and squeeze the garlic Marsh out with the hand-throw shell away. Remove the skin from the baked potatoes and got them in a foodprocesser together with auberginkødet and garlic bog. Run a few times on the pulse button for a coarse puree. Rinse the parsley and chop it coarsely, turn it into puree and season with lemon juice, salt, pepper and curry powder. Peel the carrots and cut the top and bottom of. Cook them almost tender in water with 1 tablespoon oil and salt. Take up the carrots and cut them into suitable pieces. Grate the lemon rind on a grater and squeeze the juice. Willow garlic fattened and grate it. also Came the rest of the oil in a pan and add the cumin seeds, lemon juice, grated lemon rind and it grated garlic. Simmer one minute. Add the carrots and warm them well through to the spices hangs on the carrots. Season with salt and pepper.