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Categories:
olive oil onion garlic fresh ginger cinnamon sticks pods cloves pork chilli ground sweet paprika turmeric ground cumin adjust tomatoes chicken stock red wine vinegar bay leaves sugar I salt Coriander Basmati rice
Viewed: 73 - Published at: 2 years agoIngredients
- 1 dash olive oil
- 1 onion finally chopped
- 2 garlic cloves pressed
- 2 teaspoons fresh ginger grated
- 2 cinnamon sticks
- 10 cardamom pods
- 6 cloves
- 200 grams pork cut into small chunks
- 2 teaspoons chilli ground
- 2 teaspoons sweet paprika
- 2 teaspoons turmeric
- 1 teaspoon ground cumin
- spices Adjust all the powder, according to the desired spiciness, specially the chilli
- 1 can crushed tomatoes
- 1/2 cup chicken stock
- 3 tablespoons red wine vinegar
- 2 bay leaves
- 1 teaspoon sugar I used brown sugar
- salt to taste
- coriander Fresh chopped, to garnish
- basmati rice Plain, and nan, optional to serve
Method
- Heat the oil in a cooking pot (pressure cooking* pot if using), add the onion, garlic, ginger, cinnamon sticks, cardamon pods and cloves and saute over medium heat until the onion is translucent.
- Put in the meat, season with salt and lightly brown. Continue by adding the all the powder spices (chilli, paprika, turmeric and cumin) mainly following your heart, this really needs to be adjust to your taste. The measurements I gave you make a hot curry, but it won't make you shed tears. Stir and saute until fragrant.
- Add the tomato, stock, vinegar and bay leaves, stir to combine. Add the sugar and adjust salt and powder spices if needed.
- Bring to a boil, cover and cook for 15 minutes after full pressure was reached if using the pressure cooker* (which I strongly recommend for this particular dish) or until meat is cooked and tender for regular cooking, around 45 minutes.
- *Always follow your pressure cooker instructions and manage it with due care.
- Garnish with fresh chopped coriander and serve with plain Basmati rice and nan if you have some. Enjoy! I had it with a rose Rioja wine.
