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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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nice fiery curry with yoghurt to soften the blow Ingredients:
1 teaspoon white wine vinegar |
1 tablespoon cayenne pepper |
2 lbs pork (lean and cut into 1 inch cubes) |
1 ginger (fresh 2 inch piece, minced) |
2 cups yoghurt (unsweetened) |
1 teaspoon oil (vegetable) |
1/4 cup ghee |
1 teaspoon black pepper (freshly ground) |
1 teaspoon turmeric |
1 cup water |
1/2 cup cilantro leaf |
1 teaspoon cumin |
1 teaspoon nutmeg |
1/2 teaspoon clove (powdered) |
1/2 teaspoon cardamom (powder) |
15 chili peppers (minced) |
Directions:
1. Combine vinegar and cayenne powder and toss the meat in it.
2. Add yoghurt, ginger, chillis and marinate over night.
3. heat oil in large frying pan over a low heat, add ghee, pork, marinade, black pepper, turmeric, water and a pinch of salt.
4. bring to a rapid boil.
5. lower heat, cover pan and simmer for 40mins.
6. add cilantro, cumin, nutmeg, and cardomom powder, stir well and serve immediately.
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