Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Tamarind concentrate; (available in Indian |
| \N \N | ; and specialty food |
| \N \N | ; stores) |
| ¼ cup | Hot water |
| ½ teaspoon | Cumin seeds |
| ½ teaspoon | Black mustard seeds |
| ½ teaspoon | Coriander seeds |
| 2 \N | Curry leaves; (available in Indian |
| \N \N | ; and specialty food |
| \N \N | ; stores) |
| 1 \N | 3 inch cinnamon stick |
| ½ teaspoon | Peppercorns |
| 6 \N | Garlic cloves; halved |
| 2 mediums | Fresh hot green chilies; seeded |
| 2 tablespoons | Chopped ginger |
| 2 \N | Tablespoons; plus 1/2 cup |
| \N \N | ; mustard oil |
| \N \N | ; (available in |
| \N \N | ; Indian and |
| \N \N | ; specialty food |
| \N \N | ; stores) |
| 2 pounds | Boneless lean pork; cut in 1-inch cubes |
| ½ cup | Thinly sliced onions |
| 1½ teaspoon | Ground turmeric |
| ½ teaspoon | Cracked fenugreek seeds |
| 2 teaspoons | Indian chili powder |
| 1½ teaspoon | Ground coriander |
| ½ teaspoon | Salt |
| ½ cup | Cider vinegar |
| ¼ cup | Water |
| \N \N | Garnish: 1 cup finely-chopped onions |
| \N \N | ; sauteed in 2 tablespoons vegetable oil |
| \N \N | ; until crispy brown; 1/4 cup |
| \N \N | ; finely-chopped fresh cilantro |
In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.
In a large skillet heat remaining ½ cup mustard oil over medium-high heat. Add onion and sautJ 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1½ hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4595
Converted by MM_Buster v2.0l.