This recipe and others can be found in Dave DeWitt’s book A World of Curries. If you like what you see here, pick up a copy of the book and a lot of his other works here.
- 1 teaspoon white vinegar
- 1 tablespoon cayenne powder
- 2 pounds lean and boneless pork, cut into 1-inch cubes
- 1 2-inch piece of ginger, peeled and minced
- 2 cups unsweetened yogurt
- 1 teaspoon vegetable oil
- 1/4 cup ghee (recipe here)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon turmeric powder
- 1 cup water
- Salt to taste
- 1/2 cup cilantro leaves
- 1 teaspoon cumin powder
- 1 teaspoon nutmeg powder
- 1/2 teaspoon clove powder
- 1/2 teaspoon cardamom powder
- Combine the vinegar and cayenne powder and toss the meat in it. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.
- Heat the oil in a skillet over low heat for 1 minute; add the ghee, the pork with its marinade, black pepper, turmeric, water, and salt, and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.
- Add the cilantro, cumin, nutmeg, cloves and cardamom powders, stir in well, and serve hot.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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