| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Indian, Pork |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Lean pork |
| 1 |
c |
Oil |
| 1/2 |
ts |
Mustard |
| 1 |
c |
Vinegar |
| 5 |
|
Green chillies chopped |
| 1 |
|
Half-inch cube ginger chopped |
| 1 |
ts |
Turmeric |
| 2 |
ts |
Salt |
| 1 |
|
Sprig curry leaves |
|
|
Spices to be ground together |
| 30 |
|
Red chillies |
| 1/2 |
oz |
Garlic |
| 1 |
|
Half-inch cube ginger |
| 2 |
ts |
White cummin |
| 2 |
ts |
Mustard |
| 1 |
lg |
Onion |
| 1 |
|
(2/3-inch) stick cinnamon |
| 3 |
|
Cloves |
|
5 |
minutes. |
INSTRUCTIONS
Cube pork. Heat oil, season with mustard. Add sliced green chillies and
ginger and fry until dry. Add ground spices with turmeric powder and fry
until oil starts to separate. Add meat and curry leaves and mix well. Fry 3
Add vinegar and salt. cover and cook on slow stove until meat is tender and
oil floats to the top, about 1 1/2 to 2 hours. Do NOT add water!
This is and oldie but a goodie.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”