sorpotel 2

1 Servings
1 kilograms Pork
¼ kilograms Pigs liver
Green chillies, finely chopped
2-inch piece of ginger, finely chopped
20  Cloves garlic, finely chopped
15  Dried red Kashmiri chillies
1 teaspoon Peppercorns
1 teaspoon Cummin seeds
2 teaspoons Corriander seeds, dry roasted
1 teaspoon Turmeric
Marble sized ball of tamarind mixed in:
1 cup Water or equivalent of 'instant' e.g Tamcon
  Vinegar, salt to taste

Boil the meat with 2 cups of water until liquid reduces by half. Reserve the boiling liquid. Cool then cut the meat into cubes. Fry in a little oil until brown. Add the green chillies, garlic and ginger. Grind together the dried chillies, peppercorns, cummin and corriander with a little vinegar, add the tamarind to this mixture. Add this masala to the meat and fry for a few minutes. Add the reserved boiling liquid, salt, tamarind and vinegar.

Simmer, covered until the meat is tender.

From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)

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