| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Greek |
4 prepar, Ories : |
4 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic |
| 1 |
|
Piece (1") fresh ginger, peeled |
| 4 |
|
Red chilis, seeded |
| 1 |
ts |
Mustard seeds |
| 1/2 |
ts |
Fenugreek seeds |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Ground cumin |
| 4 |
tb |
White wine vinegar |
| 3 |
tb |
Oil |
| 2 |
|
Onions, finely chopped |
| 1/2 |
lb |
Tomatoes, peeled and chopped |
| 3 |
lb |
Pork shoulder, trimmed and cubed |
|
|
Salt |
| 2 1/2 |
c |
Boiling water |
| 5 |
|
Curry leaves |
| 6 |
|
Whole cloves |
| 1 |
|
Stick (1") cinnamon |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Chop 4 cloves garlic and half the ginger, then grind, pound, or blend in
a liquidizer with the chilis, mustard seeds, fenugreek seeds, turmeric,
cumin and half the vinegar. 2. Heat the oil, add the onion and fry until
golden. 3. Add the spice paste, stir and fry gently for 15 minutes. 4. Add
the tomato and continue to cook, mashing it under the back of a wooden
spoon to make a paste. 5. When the oil has run clear of the spices, add the
pork and fry to 5 minutes, turning the pieces in the spice mixture. 6. Add
1/2 teaspoon salt and pour on the boiling water. Simmer, covered, for 40
minutes, until the pork is tender. 7. Slice the remaining garlic and ginger
and add with the curry leaves, cloves and cinnamon stick. Cook for a
further 5 minutes. 8. Add the sugar and remaining vinegar. Add salt to
taste.
NOTES : My note: next time I would leave in some or all of the seeds from
the chilis; I had to add more 'heat'. Also would work well to prepare the
night before and cook on low in a slow cooker/crockpot for the day.
Recipe by: The Complete Indian Cookbook, edited by Meera Budhwar
Posted to MasterCook Digest V1 #212 by "Rooby" <MsRooby@sprintmail.com> on
Feb 12, 1997.
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