 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Hot and firery this curry uses vinegar as a marinade, and unusually mustard powder to provide some of the heat. Ingredients:
2 large onions, finely chopped |
5 garlic cloves, chopped |
1 teaspoon cardamom, ground |
1/2 teaspoon chili powder |
1 teaspoon cinnamon, ground |
2 teaspoons ground cumin |
2 teaspoons turmeric |
2 teaspoons mustard powder |
3 tablespoons vinegar |
2 lbs pork, cubed |
4 tablespoons oil |
1 large onion, sliced |
2 inches fresh ginger, grated |
Directions:
1. Put onions, garlic and all of the spices into a bowl, using some of the vinegar make a paste. Divide the paste into two.
2. To one half of the paste add the remaining vinegar. Cover the meat with this mixture and leave to marinate over night.
3. Heat the oil and fry the sliced onions with the ginger and the second spice mix until onions are soft and brown.
4. Add the meat mixture and a little water, simmer till meat is tender, adding water if the dish becomes too dry.
|
|