| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
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Meats |
1 |
Servings |
INGREDIENTS
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———> source <——— |
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"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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