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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is from Cooking Light. It is a Sri Lankan curry, which also found its way to the Caribbean, where it is usually made with goat and calabaza. I often make it with lamb and butternut squash. Ingredients:
2 tablespoons uncooked rice |
2 teaspoons coriander seeds |
2 teaspoons cumin seeds |
2 teaspoons mustard seeds |
2 whole cloves |
2 teaspoons ground turmeric |
2 teaspoons ground fenugreek |
1 tablespoon canola oil |
1 1/2 cups green onions, thinly sliced |
1/2 cup shallot |
2 tablespoons gingerroot, peeled and grated |
2 garlic cloves, minced |
1 1/2 lbs pork tenderloin, cut into 1/2-inch cubes |
3 cups sweet potatoes, peeled and cut into 1/2 cubes |
1 (14 ounce) can chicken broth |
1 tablespoon lime juice |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
2 teaspoons ground fenugreek |
Directions:
1. Place rice in a small, non-stick skillet; cook 3 minutes over medium-high heat,stirring constantly. Add coriander, cumin, mustard seeds, and cloves; cook 30 seconds, stirring constantly. Add turmeric and fenugreek; cook 15 seconds, stirring constantly. Remove mixture from pan. Let cool for 5 minutes. Place in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large pot over medium-high heat. Add onions, shallot, ginger and garlic; saute 1 1/2 minutes. Add pork; saute 3 minutes. Add sweet potato; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Stir in spice mixture; cover, reduce heat, and simmer for 15 minutes. Stir in lime juice, salt and pepper.
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