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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
2 1/2 lb trimmed pork shoulder, cut into 3/4-inch pieces |
1 1/4 teaspoons kosher salt |
2 tablespoons olive oil |
3 large garlic cloves |
1 teaspoon dried summer savory |
3/4 teaspoon coriander seeds |
1/2 teaspoonfenugreek seeds |
1 large red onion, finely chopped |
1/2 teaspoon ground dried marigold or turmeric |
1 cup water |
1/2 cup chopped fresh cilantro |
3 tablespoonsajika plus more for serving |
accompaniment:elarji , mashed potatoes, or noodles |
Directions:
1. Put pork in a heavy 4-quart pot and sprinkle with 1/2 teaspoon kosher salt and pepper to taste. Cover pot and let meat steam over high heat, stirring once, 10 minutes. Remove lid and cook, stirring occasionally, until juices are evaporated, 8 to 10 minutes. Stir in 1 tablespoon oil and sauté, stirring occasionally, until meat is browned, 6 to 8 minutes.
2. While pork is steaming, mash garlic, savory, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see cooks notes, below). Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.
3. Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring, 1 minute. Add onion, fenugreek mixture, and marigold and cook, stirring occasionally, until onion is softened, about 5 minutes.
4. Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.
5. Stir in cilantro, 3 tablespoons ajika, and pepper to taste. Serve more ajika on the side.
6. Cooks' notes: Instead of using a mortar and pestle, you could mash the garlic with the side of a large knife and grind spices in an electric coffee/spice grinder.
7. Traditionally, pomegranate seeds are sprinkled over the stew just before serving.
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