This is one of my wife’s curry projects. Since we are now buying bone-in big pieces of pork (either butt or shoulder) which I divide up into one large roast (for cooking in Weber grill), one small roast (to make pot-roasted pork or “nibuta”). I cut up the remaining odd pieces and cook them in a chicken broth and then task my wife to come up with some kind of curry/stew. This is her variation (instead of lamb, she used pork) on a recipe in a cookbook by Madhur Jaffrey called “Indian Cooking”. I forgot to take a serving picture of this curry before we finished it. I love having these curries over rice especially for lunch. She makes it “spicy” as in many spices but not spicy hot.
Ingredients:
2 to 3 onions peeled and chopped
1 to 2 jalapeño chopped
2 cloves garlic, peeled and chopped
1 tbs. ground cumin
2 tsp ground coriander
1/2 tsp. Ground turmeric
1/4 tsp. Cayenne pepper
2 tsp. Salt
2 to 3 peeled fresh tomatoes (or to taste)
5 to 6 small round red potatoes peeled and cut into bite sized cubes.
Several cups of pork trimmings previously cooked with the liquid they were cooked in.
Directions:
Sauté the onions until they are wilted and partially caramelized. Add the garlic and jalapeño and cook them until they become fragrant. Add the spices (the picture below) and bloom them until they become fragrant. Add the tomatoes, potatoes and the pork along with the liquid from cooking the pork. Cook for about 30 minutes or until the potatoes are done.
This was a very satisfying curry. The potatoes absorbed the flavor of the spices and made a good addition. The pork was tender and tasted wonderful in the combination of spices. This dish had a lot of flavor which unfolded in various levels but was not too hot.
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