Beef or Pork Curry in Tamarind Sauce
or beef, cut into chunks
Himalayan pink salt
Season the pork or beef with the cumin, allspice, paprika, cayenne, salt, and pepper.
In a food processor, pulse the onions, bell peppers, tomatoes, garlic, and half the cilantro, along with the tamarind paste.
Melt the ghee in a large heavy-bottomed pan on medium high heat. Add the meat in one layer and brown on one side, then flip and brown the other side.
Add the aromatic vegetable and tamarind puree, grated jaggery, and beer. Then bring to a simmer.
Cover and simmer on low for about 1.5 to 2 hours, or until the meat is tender and the sauce has thickened.
Garnish with remaining cilantro and serve over rice with fried ripe plantains, yuca, avocado slices, and red pickled onions.