| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 750 | g | Pork, lean |
| 3 | Cardamom | |
| 3 | Clove | |
| 4 | Pepper, blackcorns | |
| 3 | Garlic cloves | |
| 3 | sl | Ginger |
| 2 | Onion | |
| 2 | Chile, fresh | |
| 50 | ml | Vinegar |
| 1 | ts | Salt |
| 5 | cg | Cinnamon stick |
| 1 | ts | Curry powder |
| 50 | ml | Oil |
| 1 | Curry leaf sprigs |
INSTRUCTIONS
URU MUS ROAST (ROAST PORK ===========================> Directions <======================== Wash the pork and place in a pan. Crush the cardamoms and cloves and grind peppercorns, garlic and ginger. Slice the onions and chiles. Prick the pork all over with a fork, then add the cardamoms, cloves, garlic, ginger, vinegar, salt, pepper, cinnamon stick and curry powder and leave to marinate for 1 hour. Cover the pan and cook over a medium heat until the pork is tender. Remove the pork and gravy to a bowl. Heat the oil and stir fry the curry leaves and onion for 2-3 minutes. Place the meat back into the pan together with the gravy and cook for a few minutes Discard the cinnamon stick, then slice the meat and garnish with sliced chiles. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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