Name: Dopiaza - (Pork Curry with Onions)
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

The answer is simple: for myself, I do not believe that it is appropriate that I spend my time defending my name. My name is nothing – who really cares about it? And I am not called to waste precious hours and energy in fighting off every person with a laptop who wants to have a pop at me. As a Christian, I am not meant to engage in self-justification any more than self-promotion; I am called rather to defend the name of Christ; and, to be honest, I have yet to see a criticism of me, true or untrue, to which I could justifiably respond on the grounds that it was Christ’s honour, and not simply my ego, which was being damaged. I am called to spend my time in being a husband, a father, a minister in my denomination, a member of my church, a good friend to those around me, and a conscientious employee. These things, these people, these locations and contexts, are to shape my priorities and my allocation of time. Hitting back in anger at those who, justly or unjustly, do not like me and for some reason think the world needs to know what they think of me is no part of my God-given vocation. God will look after my reputation if needs be; He has given me other work to do.

Carl Trueman

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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