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Ingredients
scant 1/2 cup oil
1 large onion, sliced
into half rings
1/2 cup white wine
vinegar
1 1/4 cups water,
divided
1 1/2 lbs. boneless
pork, diced
2 teaspoons cumin seeds
4 dried red chilies
1 teaspoon black
peppercorns
6 green cardamom pods
1-inch piece cinnamon
stick
1 teaspoon black mustard
seeds
3 cloves
1 teaspoon fenugreek
seeds
2 tablespoons ghee
4 garlic cloves, minced
1 1/2-inch piece ginger
root, minced
1 tablespoon ground
coriander seeds
2 tomatoes, skinned and
chopped
8 oz. potato (about 1
medium or 1/2 of a large potato), cut into 1/2-inch
cubes
1 teaspoon light brown
sugar
1/2 teaspoon ground
turmeric
salt to taste
Directions
Heat the oil in a large
saucepan and fry the onion until golden brown. Set
aside.
Combine 2 tablespoons of
the vinegar with 1 tablespoon of the water in a
large bowl. Add the pork and stir together well. Set
aside.
In a food processor
blender, mix the onions, cumin, chilies,
peppercorns, cardamom, cinnamon, mustard seeds,
cloves and fenugreek to a paste. Transfer to a bowl
and add the remaining vinegar.
Heat the ghee in a
skillet or casserole and cook the pork until it is
browned on all sides.
Add the garlic, ginger
and ground coriander and stir until fragrant, then
add the tomatoes, potatoes, brown sugar, turmeric
and remaining water. Add salt to taste and bring to
a boil. Stir in the spice paste, cover, reduce heat,
and simmer for 1 hour until the pork is tender.
Serve with basmati rice
and pickles. |
