INGREDIENTS:
5 to 10 large garlic cloves, peeled
1 2-inch piece ginger, peeled and coarsely chopped
2 tablespoons cider vinegar
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon Indian red chili powder or red pepper flakes
1 tablespoon Kashmiri red chili powder or Hungarian hot paprika
2 teaspoons kosher salt
2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1 inchwide ball of tamarind pulp
1/4 cup olive oil or vegetable oil
1 3-inch cinnamon stick
5 cloves
4 green cardamom pods
1 teaspoon black mustard seeds, coarsely crushed
1 cup finely chopped onion
1 large red bell pepper, cut into 1 1/2-inch pieces
1 2-inch piece ginger, peeled and coarsely chopped
2 tablespoons cider vinegar
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon Indian red chili powder or red pepper flakes
1 tablespoon Kashmiri red chili powder or Hungarian hot paprika
2 teaspoons kosher salt
2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1 inchwide ball of tamarind pulp
1/4 cup olive oil or vegetable oil
1 3-inch cinnamon stick
5 cloves
4 green cardamom pods
1 teaspoon black mustard seeds, coarsely crushed
1 cup finely chopped onion
1 large red bell pepper, cut into 1 1/2-inch pieces
In a food
processor or blender, mince garlic and ginger. Add vinegar, turmeric,
cumin, chili powders and salt and blend well. Transfer to a large bowl,
add pork and turn to coat well. Cover and set aside at room temperature
for one hour.
Place tamarind in a bowl with one cup
hot water. When cool enough to handle, crush tamarind with fingers to
extract pulp clinging to fibers. Add another cup of hot water and mix
well. Strain into a clean bowl, discarding fibrous residue.
In a large sauté pan, combine oil,
cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat
until sizzling and aromatic, about 4 minutes. Add onion and cook,
stirring often, until lightly browned, about 5 minutes. Add pork and
cook, turning until lightly browned, about 6 minutes.
Add tamarind juice and bring to a boil.
Reduce heat to medium-low, cover, and cook until pork is tender, about 1
1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.
Aromatic Yellow Rice
Adapted from Indian Cooking: The Comprehensive Guide from the World's Best-Selling Indian Cook
By Madhur Jaffrey
INGREDIENTS:
2 cups basmati rice
2 1/2 cups water
2 tsp kosher salt
3/4 tsp ground turmeric
3-4 whole cloves
1-inch cinnamon stick
3 bay leaves
3 tbsp unsalted butter, cut into small pats
Put rice in a bowl and wash in several changes of water, until water runs clear. Pour fresh water over the rice until covered by at least an inch of water and let it soak for 30 minutes. Drain the rice in a strainer.
Combine drained rice, 2 1/2 cups water, salt, turmeric, cloves, cinnamon, and bay leaves in a heavy pot and bring to a boil. Cover with a tight-fitting lid, turn heat to low and cook for 25 minutes. Remove from heat and allow rice to sit covered and undisturbed for 10 minutes.
Add the pats of butter to the rice and fluff gently.
Spicy Cucumber Wedges
Adapted from Indian Cooking: The Comprehensive Guide from the World's Best-Selling Indian Cook
By Madhur Jaffrey
INGREDIENTS:
1 English cucumber, cut in half lengthwise and into wedges 3-inches long and 1/2 an inch wide
1/2 tsp kosher salt
pinch cayenne pepper
freshly ground black pepper
1/2 tsp ground, roasted cumin seeds
juice of 3/4 lemon
Combine all ingredients in a non-reactive mixing bowl. Toss to combine.
Serve immediately.
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