Spiced pork

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6 servings
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Pork

By Food24 November 03 2009
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Ingredients (20)

30.00 ml vegetable oil
30.00 g butter
1.00 kg pork — lean, cubed
2.00 onions — large, chopped
6.00 garlic — cloves, sliced
7.00 ml coriander — ground
2.00 tomatoes — large, chopped
7.00 ml cumin — seeds
7.00 ml turmeric
5.00 ml mustard — seeds
5.00 ml ginger — ground
2.00 ml fenugreek seeds
1.00 cinnamon — stick
3.00 cardamom — pods, split
5.00 ml black peppercorns — whole
3.00 bay leaves
2.00 cloves
5.00 ml salt
250.00 ml stock — chicken
12.00 ml sherry — medium-dry
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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.



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