| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork |
6 |
Servings |
INGREDIENTS
|
|
Ingredients: |
| 2 |
lb |
Lean pork |
| 1 3/4 |
oz |
Ginger |
| 4 |
|
Cloves garlic |
| 1/2 |
ts |
Chilli powder |
| 2 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 5 |
|
Cardamoms |
| 5 |
|
Cloves |
| 2 |
|
Cm cinnamon stick |
| 6 |
|
Black peppercorns |
| 7/8 |
oz |
Coriander |
| 1/2 |
oz |
Cumin |
| 3 1/3 |
tb |
Vinegar |
|
|
Sprig curry leaves |
| 5 1/8 |
tb |
Oil |
| 1 |
ts |
Mustard |
| 10 1/8 |
tb |
Water |
INSTRUCTIONS
Wash and cube the meat. Grind together the ginger garlic, chilli powder,
turmeric, salt, cardamoms cloves, cinnamon stick, peppercorns, coriander
and cumin together with the vinegar. Place the meat in a bowl, add the
ground ingredients and leave to marinate for 30 minutes. Place the curry
leaves on top of the mixture and cover bowl. Place in the refrigerator for
24 hours, turning the meat over 2-3 times during that time. Heat the oil
in a pan and add the mustard seeds. Cover with a lid and cook until they
pop, then add the pork plus the marinade. Pour in the water, re-cover and
bring to the boil. Reduce the heat and simmer for 30 minutes. Take the lid
off the pan and simmer until the pork is cooked and tender. Remove the
cinnamon stick before serving. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0
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