Spiced pork

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • 30
    ml
    vegetable oil
  • 30
    g
    butter
  • 1
    kg
    lean pork, cubed
  • 2
    large onions, chopped
  • 6
    cloves garlic, sliced
  • 7
    ml
    ground coriander
  • 2
    large tomatoes, chopped
  • 7
    ml
    cumin steeds
  • 7
    ml
    turmeric
  • 5
    ml
    mustard seeds
  • 5
    ml
    ground ginger
  • 2
    ml
    fenugreek seeds
  • 1
    cinnamon stick
  • 3
    cardamom pods, split
  • 5
    ml
    black peppercorns
  • 3
    bay leaves
  • 2
    cloves
  • 5
    ml
    salt
  • 250
    ml
    chicken stock
  • 12
    ml
    medium-dry sherry
 

Method

 
1. Heat half the oil and half the butter in a heavy-based saucepan. Brown the pork in batches, remove and set aside. 2. Heat the remaining oil and butter, add onion and fry until opaque. Add garlic and coriander. Stir fry until onions are soft. 3. Return meat to the saucepan. Add tomatoes and stir well to mix. Add remaining spices, stir well. Add the chicken stock. Bring to the boil, reduce heat and simmer for 45 minutes, stirring occasionally. 4. When tender, season to taste, add sherry and simmer for a further few minutes. Remove bay leaves and cinnamon. Best refrigerated for 24 hours and reheated before serving, to improve flavour. Serves 6-8.
 

Read more on: pork
 

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