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Indian Pork Stew

Source of Recipe

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Recipe Introduction

This classic Indian dish will warm the tummy on a cold winter night.

List of Ingredients

3 lbs (1.35 Kg) boneless pork cut into 2-inch (5 cm) cubes
Salt and freshly ground pepper to taste
4 Tbs (60 ml) vegetable oil
3 medium onions, coarsely chopped
6-12 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 Tbs (15 ml) paprika
1 tsp (5 ml) ground cumin
1/2 tsp (2 ml) ground cardamom
1/4 tsp (1 ml) cayenne pepper, or to taste
1/4 tsp (1 ml) ground cloves
1 1/2 cups (375 ml) chicken stock or water
1 can (15 oz, 420 g) diced tomatoes, drained
2 bay (laurel) leaves
2 Tbs (30 ml) red wine vinegar
1 Tbs (15 ml) mustard seeds
Chopped fresh cilantro (coriander leaves) for garnish

Season the pork generously with salt and pepper and fry in batches in
the oil in a large pot over high heat until browned on all sides.
Transfer the meat to a plate, reduce the heat to moderate and saute
the onions in the oil remaining in the pot, stirring and scraping the
brown bits in the bottom of the pot, until the onions are tender but
not browned, about 5 minutes. Stir in the garlic, followed by the
flour and spices. Stir until the onions are evenly coated and the
spice mixture is fragrant. Add the reserved pork and accumulated
juices along with the remaining ingredients and bring to a simmer.
Cook tightly covered over low heat or in a 300F (150C) oven for 2
hours. Remove from the heat and skim off and discard as much fat as
possible. Serve garnished with chopped cilantro.
Serves 6 to 8.



Recipe