| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 750 |
g |
Lean pork |
| 3 |
|
Cardamoms |
| 3 |
|
Cloves |
| 4 |
|
Black peppercorns |
| 3 |
|
Cloves garlic |
| 3 |
sl |
Ginger |
| 2 |
|
Onions |
| 2 |
|
Fresh chillies |
| 50 |
ml |
Vinegar I teaspoon salt |
| 5 |
|
Cm rinnamon stick I teaspoon curry powder |
| 50 |
ml |
Oil I sprig curry leaves |
INSTRUCTIONS
Wash the pork and place in a pan. Crush the cardamoms and cloves
and grind peppercorns, garlic and ginger. Slice the onions and chillies.
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
chillies. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224
010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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