Sri Lanka Uru Mus Miris Badun (devilled Pork)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Casseroles, Main dish, Meats | 1 | Servings |
INGREDIENTS
| > source <- | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 450 | g | Pork |
| 1 | Onion | |
| 2 | Chile, fresh | |
| 2 | Garlic cloves | |
| 2 | Ginger | |
| 2 | Cardamom | |
| 2 | Clove | |
| 375 | water | |
| 1 | t | Chile powder |
| 50 | Vinegar | |
| 1/2 | t | Turmeric |
| 1/2 | t | Fenugreek |
| 1 | t | Salt |
| 25 | Chile sauce |
INSTRUCTIONS
===========================> Directions <======================== Wash the pork and cut into 2 cm cubes. Slice the onion and chiles, crush garlic, ginger, cardamoms and cloves. Place the pork in a pan, cover with the water and add the garlic, ginger, cardamoms, cloves, chile powder, vinegar, turmeric, fenugreek and salt. Mix well. Bring to the boil, then reduce heat and simmer until the pork is tender. Add the onion and chile and cook until soft. Stir in the chile sauce prior to serving. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2149
Calories From Fat: 1835
Total Fat: 203.7g
Cholesterol: 306mg
Sodium: 6126.5mg
Potassium: 1278.5mg
Carbohydrates: 22.2g
Fiber: 5g
Sugar: 5.5g
Protein: 55.2g