Ingredients
:
11/2 lb / 800 g
boned pork leg, trimmed of fat and cubed
3 tbsp vegetable oil
1 large onion, chopped
2 garlic cloves, finely chopped 1 red
chili pepper, deseeded and finely sliced
Thumb-size piece fresh ginger, peeled
and grated
1/2 tsp
ground coriander
1/2 tsp
ground curcuma (turmeric) 1/2 tsp ground cloves
1/2 tsp
ground cumin
2 cups / 400 g canned tomatoes, chopped
1/3 cup
/ 150 ml yogurt Salt and pepper
2 tbsp chopped parsley, to garnish
Method
:
Prep and cook time: 1 hour 10 min
- Heat the oil
in a skillet (frying pan) and sear the meat on all sides until golden
brown. Remove the meat from the pan and keep warm.
- Add the
onions to the pan, cook until softened but not brown then stir in the
garlic, chili, ginger, coriander, curcuma (turmeric), cloves and cumin.
- Cook the
spices for 2 minutes then return the meat to the pan with the tomatoes and
yogurt.
- Season with
salt and pepper then bring to a simmer and cook very gently for about 45
minutes or until the meat is tender. Add a little water during cooking if
the dish looks too dry.
- Serve
sprinked with the parsley.