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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Tamarind concentrate - 1 1/2 tsp
- Hot water - 1/4 cup
- Cumin seeds - 1/2 tsp
- Boneless lean pork(cut in small cubes) - 2 lb
- Black mustard seeds - 1/2 tsp
- Onions(thinly sliced) - 1/2 cup
- Coriander seeds - 1/2 tsp
- Ground turmeric powder - 1 1/2 tsp
- Curry leaves - 2 spring
- Fenu greek seeds - 1/2 tsp
- Indian chili powder - 2 tsp
- Ground coriander - 1 1/2 tsp
- Cinnamon stick - 1
- Salt - 1/2 tsp
- Peppercorns - 1/2 tsp
- Cider vinegar - 1/2 cup
- Garlic cloves(halved) - 6 cloves
- Water - 1/4 cup
- Fresh hot green chillies(chopped finely) - 2 nos
- Onions(chopped and sauteed in 2 tablespoons ghee for garnish) - 2 tbsp
- Mustard oil - 1/4 cup
- Corainder leaves(Fresh and finely chopped) - 1/4 cup
Ingredients
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Instructions
- Heat a heavy skillet over medium heat.
- Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop.
- Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.
- Process to a fine powder and add to tamarind.
- Add 2 tablespoons of mustard oil and spiced tamarind mixture and saute until combined.
- In a large bowl place pork and pour blender contents over and toss to combine.
- Marinate covered 2 hours at room temperature or refrigerate overnight.
- In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat.
- Add onion and sautee for 10 minutes, or until lightly browned.
- Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant.
- Reduce heat to medium and add pork and Cook often 5 minutes.
- Stir in vinegar and water.
- Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender.
- Garnish with browned onions and cilantro.
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2 comments
Very nice recipe sowmya
Picture says thousand words. It is o tempting.