When mixing this spice
blend together, you are making your own curry powder, without
the turmeric (the ground root that gives curry powder its characteristic
orange-yellow color). Accompany this dish with warm flour tortillas,
Corn
& Cumin Raita
and Mandarin
Salad with Candied Almonds.
Bombay Pork
Skillet
- 4 boneless pork chops,
cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley
- Hot cooked rice for accompaniment
- Chopped cashews for garnish
- Chopped fresh cilantro
for garnish
- Put cumin, cardamom, cinnamon,
coriander, mace, pepper and salt in large plastic bag; shake
to blend. Add pork pieces, shake gently to coat pork.
- Heat oil over medium-high
heat in large skillet; cook and stir onions and garlic until
tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
- Stir in broth, honey and
lemon juice, bring to a boil; reduce hat, cover and simmer 10
minutes or until pork is tender.
- In small bowl stir together
yogurt and flour; stir into skillet with parsley. Cook and stir
over medium heat, until mixture thickens.
- Spoon pork mixture over
hot cooked rice, garnish with chopped cashews and chopped fresh
cilantro.
Makes 4 servings.
Nutrition Facts:Calories 330 calories;
Protein 28 grams; Fat 10 grams; Sodium 250 milligrams; Cholesterol
70 milligrams; Saturated Fat 2 grams; Carbohydrates 32 grams;
Fiber 2 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
