1
12
6
2
1
-----
2
1
1/4
1/2
1/3
-----
1
2
1
1
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#
oz
oz
cl
in
---
t
t
c
t
c
---
T
T
t
|
Pork, lean only
Onion
Shallots
Garlic
Ginger root
-- Sauce
Coriander seed
Peppercorns
Yogurt
Salt
Water
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Oil (ghee)
Cardamom pods
Oil (more)
Chili Powder (1)
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PREP - (45 min)
- Cube your PORK into bite-size pieces.
- Quarter ONION lengthwise, then slice thin crosswise.
- Peel the SHALLOTS and slice thin. (don't mix with onions)
- Crush GARLIC, slice thin and chop fine. Slice GINGER thin
and chop fine. Pound in a mortar or otherwise reduce to a paste. Mix in
with Shallots.
- Grind the Coriander and Pepper. Mix with Yogurt,
Salt and 1/3 c Water.
RUN - (55 min)
- Heat 1 T Oil in a large sauté pan and add the
Cardamom Pods. Fry stirring until fragrent (do not burn), then
add Onion slices and fry stirring until showing just a little
color. Remove onion and set aside leaving oil in the pan.
- Add 1 T more Oil and Pork. Fry on high heat until
pork is lightly browned, then remove from heat. Remove pork and set
aside leaving oil in pan.
- You can start your rice at this point.
- Stir Chili Powder into the oil, then the Shallot Mix.
Return to moderate heat. Fry stirring until shallots start to color
or fond on the pan threatens to get too dark.
- Stir in Pork and Yogurt Mix, coat evenly, cover and
simmer slowly about 10 minutes, stirring occasionally.
- Stir in the Onions, check salt and liquid to taste and simmer
another 10 minutes, stirring occasionally.
- Serve hot with plenty of steamed basmatti rice.
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