Ingredients
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 1/4 teaspoon ground white pepper
- 1 1/2 tablespoons grated ginger
- 6 cloves, crushed garlic
- 2, chopped onions
- 3 tablespoons oil
- 1 kg (2 lb 4 oz), cut into pork shoulder 2 cm (3/4 in) dice
- 250 ml (9 fl oz/1 cup) chicken stock
- 125 g (4 1/2 oz/1/2 cup) plain yoghurt
- 1 large handful leaves, coriander (cilantro) roughly chopped
- 1 large handful, roughly chopped dill
Method
1. Dry-fry the coriander and fennel seeds in a frying pan over medium- high heat for 2- 3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind to a powder.
2. Put the ground coriander and fennel seeds along with the pepper, ginger, garlic and onion in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add a little water if it is too thick.
3. Heat 2 tablespoons of the oil in a heavy-based saucepan over high heat, and brown the pork in batches. Set aside. Reduce heat to low then add the remaining oil, and cook the spice and onion paste, stirring constantly, for 5- 8 minutes. Add the pork back to the pan, and stir to coat with the paste. Add the chicken stock, increase heat to high and bring to the boil then reduce to a very slow simmer, cover and cook for 2- 2 1/2 hours, or until the pork is very tender. While cooking, stir occasionally and skim any oil that comes to the surface and discard.
4. Put the yoghurt, chopped coriander, dill and 3 tablespoons of the cooking liquid from the pork into a jug or bowl and blend with a stick blender until smooth, then add back into the pork. Remove from heat, season well to taste and serve.
