Pork Curry Gurkha-Style

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Gurkhas, the sturdy soldiers from Nepal, took this curry formula wherever they went, be it Malaya or the Falkland Islands. The use of yogurt in this curry tempers the chiles. Note that this recipe requires advance preparation.

Ingredients

  • 1 teaspoon white vinegar

  • 1 tablespoon cayenne powder

  • 2 pounds lean and boneless pork, cut into 1-inch cubes

  • 1 2-inch piece of ginger, peeled and minced

  • 2 cups unsweetened yogurt

  • 1 teaspoon vegetable oil

  • 1/4 cup ghee (clarified butter, or substitute vegetable oil

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon turmeric powder

  • 1 cup water

  • Salt to taste

  • ½ cup cilantro leaves

  • 1 teaspoon cumin powder

  • 1 teaspoon nutmeg powder

  • ½ teaspoon clove powder

  • ½ teaspoon cardamom powder

Instructions

  • Combine the vinegar and cayenne powder and toss the meat in it. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.

    Heat the oil in a skillet over low heat for 1 minute; add the ghee, the pork with its marinade, black pepper, turmeric, water, and salt, and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.

    Add the cilantro, cumin, nutmeg, cloves and cardamom powders, stir in well, and serve hot.

    Moghlai Chicken Curry (Nimbu Masala Murgh)

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    The Moghlai dishes, popular across India, but particularly in Delhi and the neighboring Uttar Pradesh, owe their ancestry to sixteenth and seventeenth century Moghul rulers, Akbar and Shehjehan, who were connoisseurs of music, literature, architecture, and food. Unlike their immediate ancestors, who invaded India, and who were too busy consolidating their empire to pay much attention to cuisine, Akbar and Shehjehan recruited the best chefs in northern India, and encouraged them to create dishes that carried the influence of the ingredients of central Asia and India. Note: This recipe requires advance preparation.

    Ingredients

    • 2 large onions, chopped

    • 1 2-inch piece of ginger, peeled

    • 10 cloves garlic

    • 2 cups plain yogurt

    • Salt to taste

    • 1 teaspoon cayenne powder

    • 1 tablespoon cumin powder

    • 1 tablespoon coriander powder

    • 1 tablespoon commercial garam masala

    • 1 chicken, cut into serving pieces

    • 1/4 cup ghee or vegetable oil

    • 1 teaspoon mustard seeds

    • 4 green chiles, such as serranos, stems removed, finely minced

    • 1/4 cup lime juice

    • 1 lime, cut into small pieces, for garnish

    • 1 large tomato, diced, for garnish

    • ½ cup raw cashew nuts, for garnish

    • 1 large onion, cut into rings, for garnish

    • 1/4 cup cilantro or mint leaves, for garnish

    Instructions

    In a food processor or blender, grind the chopped onion, ginger, and garlic into a smooth paste. Combine the paste with the yogurt, salt, cayenne powder, and half of the cumin, coriander and garam masala. Add the chicken pieces, mix well, and marinate at room temperature for 6 hours.

    Place the chicken in a large skillet, and cook, covered, for about 12 minutes over low heat.

    In another skillet, heat the ghee or oil over medium heat for 2 minutes. Add the mustard seeds, and when they begin to pop, add the chiles. Pour the ghee or oil (along with mustard and chiles) over the chicken, and continue cooking for 8 to 10 minutes over medium heat or until the moisture evaporates.

    Place the chicken in a serving dish. Squeeze the lime juice over the meat, and sprinkle the remaining cumin, coriander, and garam masala over the mixture. Garnish with the lime pieces, cashew nuts, tomato and onion rings, and coriander leaves.

    Memphis Rib Rub

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    This rub is great for smoking any cut of pork–ribs, chops, steaks, or even a roast. It has its origins in one of the barbecue centers of America, Memphis, Tennessee, home of the Memphis in May barbecue cook-off. You can also use rubs on grilled meats, so the next time you grill pork (or lamb) chops, try this rub.

    Ingredients

    • 1/4 cup paprika

    • 2 tablespoons garlic salt

    • 1 tablespoon freshly ground black pepper

    • 2 tablespoons brown sugar

    • 1 tablespoon onion powder

    • 1 tablespoon dried oregano

    • 1 tablespoon dry mustard

    • 1 ½ teaspoons ground cayenne

    Instructions

    Combine all ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.

    Memphis-Style Finishing Sauce

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    This finishing sauce is traditionally served over smoked ribs, but can also be converted into a basting sauce by adding more beer and a little more vinegar.

    Ingredients

    tomato sauce, red wine vinegar, hot sauce, butter, beer

    Instructions

    Finishing ribs with sauce

    Mopped on the job: Finishing ribs with sauce

    Photo by Harald Zoschke

    This is the sauce that is traditionally served over smoked ribs in Memphis and other parts of Tennessee. Some cooks add prepared yellow mustard to the recipe. It can be converted into a basting sauce by adding more beer and a little more vinegar. Add more hot sauce to taste, or substitute red chile or cayenne powder.

    • 1 cup tomato sauce, preferably freshly made

    • 1 cup red wine vinegar

    • 2 teaspoons Louisiana-style hot sauce

    • 1 tablespoon butter

    • ½ teaspoon freshly ground black pepper

    • ½ teaspoon salt

    • ½ cup light beer

    Place all the ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, for 15 minutes.

    Remove from the heat, but serve warm over smoked meats.

    Yield: 2 ½ cups

    Heat Scale: Mild

    Kansas City Dry Rub

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    From another center of the barbecue universe comes one of the dry rubs that made the Kansas City Royal cook-off such a highly competitive event. Try this rub on turkey and chicken too.

    Ingredients

    • 2 tablespoons brown sugar

    • 2 tablespoons ground paprika

    • 1 tablespoon white sugar

    • 1 tablespoon garlic salt

    • 1 tablespoon celery salt

    • 1 tablespoon commercial chili powder

    • 2 teaspoon freshly ground black pepper

    • 1 teaspoon ground cayenne chile

    • ½ teaspoon dry mustard

    Instructions

    Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.