| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Meats, Casseroles, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 450 |
g |
Pork |
| 1 |
|
Onion |
| 2 |
|
Chile, fresh |
| 2 |
|
Garlic cloves |
| 2 |
sl |
Ginger |
| 2 |
|
Cardamom |
| 2 |
|
Clove water |
| 1 |
ts |
Chile powder |
| 50 |
ml |
Vinegar |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Fenugreek |
| 1 |
ts |
Salt |
| 25 |
ml |
Chile sauce |
INSTRUCTIONS
URU MUS MIRIS BADUN
DEVILLED PORK
===========================> 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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