| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Butter; (50g) |
| 2 |
|
Onions – finely chopped |
| 1 1/2 |
ts |
Schwartz Ground Ginger |
| 1 |
ts |
Schwartz Minced Garlic |
| 1/2 |
ts |
Schwartz Mild Chili Powder |
| 2 |
tb |
Schwartz Ground Coriander |
| 2 |
lb |
Boneless lean pork cubed; (900g) |
| 1 |
ts |
Salt |
| 3/4 |
pt |
Natural yoghurt; (450ml) |
| 2 |
oz |
Ground almonds; (50g) |
| 1/4 |
pt |
Double cream; (150ml) |
| 1/4 |
ts |
Schwartz Ground Cinnamon |
| 1/4 |
ts |
Schwartz Ground Mace |
INSTRUCTIONS
Melt the butter in a saucepan. Add the onions and fry until golden. Stir in
the Ginger, Minced Garlic, Chili Powder and Coriander and fry for 1 minute.
Add the pork cubes and brown on all sides. Add the salt and about 4 tbs of
the yoghurt. Cook, stirring occasionally, until the yoghurt evaporates. Add
another 4 tbs of yoghurt and cook until it evaporates. Continue in this
way, stirring occasionally until all the yoghurt has been added and there
is no liquid in the pan.
Mix together the almonds and cream and stir into the pork mixture. Add the
Cinnamon and Mace and bring to the boil, stirring. Cover the pan and simmer
for 25 minutes or until the pork is tender, stirring occasionally to
prevent sticking. If the mixture is too thick, gradually add boiling water
until the mixture is desired the consistency.
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