|
Ingredients
|
Quantity
|
|
Onions – skinned
|
2 ½ pounds
|
|
Ghee or vegetable oil
|
4 ounces
|
|
Limes or lemon juice
|
2 tbsp
|
|
Boneless pork – cubed
|
1 ½ pounds
|
|
Ground coriander
|
2 tsp
|
|
Turmeric
|
2 tsp
|
|
Fenugreek seeds
|
1 tsp
|
|
Salt
|
1 tsp
|
|
Chilli powder
|
½ tsp or more if liked
|
Chop half the onions very finely. Heat the ghee in a heavy-based
saucepan or flame-proof casserole, add the onions and the lime or lemon juice
and fry very gently for 20 minutes, stirring frequently, until light golden and
quite dry. Remove with a slotted spoon and set aside on a plate.
Add the pork to the residual ghee in the pan and fry over high
heat until well browned on all sides. Transfer with a slotted spoon to a
separate plate.
Thinly slice the remaining onions. Add to the pan, with the
coriander, turmeric, fenugreek, salt and chilli powder. Fry gently for about
ten minutes until the onions are soft, then return the pork to the pan and stir
to mix with the onions. Moisten with a little water if necessary, then cover
and simmer for 1 1/2 hours or until the pork is tender.
Add the reserved chopped onion to the pork and mix well. Continue
cooking for about 15 minutes, stirring constantly until the sauce is thick and
almost dry. Turn into a warmed serving dish and serve hot.
Serving
Suggestions: Serve with Chappatis,
Naan or Roti and a vegetable dish such as Hare Sem aur Nariya (Green beans with
coconut).
