Serve this wonderful dish with brown rice and sauteed greens.  I especially love sauteed collard greens with garlic.

1 tbsp olive oil

2 lbs ground buffalo  (or lean grass-fed beef)

2 tbsp of minced garlic

2 tsp oregano leaves

1 tsp sea salt

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1 bay leaf

1 can 6 oz tomato paste + 1 can-worth of hot water

2 tbsp red wine vinegar

12 pimiento-stuffed olives, halved

1/2 cup slivered almonds

1 tsp olive oil

• Heat 1 tbsp olive oil in a large pot and brown the meat under medium to high heat.
• Add the garlic, oregano, salt, cinnamon, cloves, bay leaf, tomato paste and water, red wine vinegar.
• Mix well, bring to a boil, and reduce the heat to a simmer and cover.
• Simmer for 20 minutes
• Add the olives and continue simmering for 10 more minutes.
• In a small pan, heat the 1 tsp of oil and add the almonds.  Saute until golden and remove from the heat immediately.
• Sprinkle sauteed almonds on meat mixture and serve immediately.