Tender and mouthwatering. This pork dish is encrusted in spices and is a popular dish in roadside restaurants. It can be served with chapatis, roti or naan.
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| Servings |
Servings
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Ingredients
Marinade
- 1 onion(s) chopped
- 3 cloves garlic roughly chopped
- 2 inches ginger roughly chopped
- 1/2 Tbsp cumin ground
- 1 tsp coriander ground
- 1/2 Tbsp DIY garam masala
- 1/4 tsp chili powder
- 1/2 pinch peppercorns, black ground
- 1 cup yogurt plain
- 1 lb pork cubed
- 1/2 cup Ghee
- 1 Tbsp DIY garam masala (for sprinkling)
Ingredients
Marinade
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Instructions
- MARINADE: throw all marinade ingredients in a food processor or blender and blend until paste.
- Put pork in container, add the marinade and mix well. Cover and marinate in the fridge overnight or for at least 2 hours.
- SAUCE: throw all sauce ingredients in a food processor or blender and blend until paste.
- Heat ghee in a large frying pan, large enough to put the meat in a single layer. (don't put meat in pan yet.
- Add in sauce and stir on a medium heat, until softened but not brown.
- Increase heat to high and add pork and marinade.
- Stir constantly for about 5 minutes, reduce heat to medium and let it simmer (uncovered) for 15-20 minutes, or until there is no more liquid. The meat and the dryish sauce with be a rich brown.
- Season with salt (to taste) and sprinkle with extra garam masala. Cook for another couple minutes to allow seasoning to absorb.
- (Serve on top of Naan or one of the other flatbreads.)
