| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Greek |
Meats, Curry, Vegetables, Main dish |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Onions – skinned |
| 4 |
fl |
Ghee or vegetable oil |
| 2 |
tb |
Lime or lemon juice |
| 1 1/2 |
lb |
Boneless pork, cubed |
| 2 |
ts |
Ground coriander |
| 2 |
ts |
Turmeric |
| 1 |
ts |
Fenugreek seeds |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Chilli powder -more if liked |
INSTRUCTIONS
Chop half the onions very finely. Heat the ghee in a heavy-based saucepan
or flame-proof casserole, add the onions and the lime or lemon juice and
fry very gently for 20 minutes, stirring frequently, until light golden and
quite dry. Remove with a slotted spoon and set aside on a plate.
Add the pork to the residual ghee in the pan and fry over high heat until
well browned on all sides. Transfer with a slotted spoon to a seperate
plate.
Thinly slice the remaining onions. Add to the pan, with the coriander,
turmeric, fenugreek, salt and chilli powder. Fry gently for about ten
minutes until the onions are soft, then return the pork to the pan and stir
to mix with the onions. Moisten with a little water if necessary, then
cover and simmer for 1 1/2 hours or until the pork is tender.
Add the reserved chopped onion to the pork and mix well. Continue cooking
for about 15 minutes, stirring constantly until the sauce is thick and
almost dry. Turn into a warmed serving dish and serve hot.
Serving Suggestions
Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare Sem
aur Nariya (Green beans with coconut)
Indian Cookery - Grange Books
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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