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00This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
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 (recipe here)
1 teaspoon freshly ground black pepper
1 teaspoon turmeric powder
1 cup water
Salt to taste
1/2 cup cilantro leaves
1 teaspoon cumin powder
1 teaspoon nutmeg powder
1/2 teaspoon clove powder
1/2 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.
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients1 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 (recipe here) 1 teaspoon freshly ground black pepper 1 teaspoon turmeric powder 1 cup water Salt to taste 1/2 cup cilantro leaves 1 teaspoon cumin powder 1 teaspoon nutmeg powder 1/2 teaspoon clove powder 1/2 teaspoon cardamom powder InstructionsCombine 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.
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