| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Greek | Taste3 | 1 | servings |
INGREDIENTS
| 1 1/2 | ts | Tamarind concentrate; (available in Indian |
| ; and specialty food | ||
| ; stores) | ||
| 1/4 | c | Hot water |
| 1/2 | ts | Cumin seeds |
| 1/2 | ts | Black mustard seeds |
| 1/2 | ts | Coriander seeds |
| 2 | Curry leaves; (available in Indian | |
| ; and specialty food | ||
| ; stores) | ||
| 1 | 3 inch cinnamon stick | |
| 1/2 | ts | Peppercorns |
| 6 | Garlic cloves; halved | |
| 2 | md | Fresh hot green chilies; seeded |
| 2 | tb | Chopped ginger |
| 2 | Tablespoons; plus 1/2 cup | |
| ; mustard oil | ||
| ; (available in | ||
| ; Indian and | ||
| ; specialty food | ||
| ; stores) | ||
| 2 | lb | Boneless lean pork; cut in 1-inch cubes |
| 1/2 | c | Thinly sliced onions |
| 1 1/2 | ts | Ground turmeric |
| 1/2 | ts | Cracked fenugreek seeds |
| 2 | ts | Indian chili powder |
| 1 1/2 | ts | Ground coriander |
| 1/2 | ts | Salt |
| 1/2 | c | Cider vinegar |
| 1/4 | c | Water |
| Garnish: 1 cup finely-chopped onions | ||
| ; sauteed in 2 tablespoons vegetable oil | ||
| ; until crispy brown; 1/4 cup | ||
| ; finely-chopped fresh cilantro |
INSTRUCTIONS
In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight. In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and sautJ 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro. Yield: 6 to 8 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4595 Converted by MM_Buster v2.0l.
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