Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Pork |
| ¼ kilograms | Pigs liver |
| 3 \N | Green chillies, finely chopped |
| 1 \N | 2-inch piece of ginger, finely chopped |
| 20 \N | Cloves garlic, finely chopped |
| 15 \N | Dried red Kashmiri chillies |
| 1 teaspoon | Peppercorns |
| 1 teaspoon | Cummin seeds |
| 2 teaspoons | Corriander seeds, dry roasted |
| 1 teaspoon | Turmeric |
| 1 \N | Marble sized ball of tamarind mixed in: |
| 1 cup | Water or equivalent of 'instant' e.g Tamcon |
| \N \N | 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 rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)