Thursday, October 3, 2013

Cubed Pork with Potatoes, Yogurt, and Tamarind

For some reason, I always find myself far more drawn to lamb curries than pork, but this tangy curry is worth a deviation.

One year ago: Moroccan Carrots
Two years ago: Chana Masala
Three years ago: Lemon and Cranberry Scones
Four years ago: Raspberry-topped Lemon Muffins

Cubed Pork with Potatoes, Yogurt, and Tamarind (from 660 Curries)

1 1/2 tsp cayenne
1/2 tsp ground turmeric
2 lb boneless pork loin chops, cut into 1" cubes
1 lb russet or Yukon gold potatoes, peeled and thinly sliced
2 tbsp canola oil
1 tsp cumin seeds
1 large red onion, thinly sliced
3 bay leaves
1 tsp tamarind paste
2 tsp coarse salt
1/2 cup thickened yogurt
1 tsp Punjabi garam masala

1. Combine cayenne and turmeric in bowl. Add pork and toss to coat. Refrigerate covered 30 minutes - overnight.
2. Heat oil in large saucepan over medium heat. Add potatoes and cook until light brown, 5 - 8 minutes. Transfer to plate.
3. Add cumin seeds, onion, bay leaves, and pork to pan. Cook until pork releases juices and onion sweats, 5 - 10 minutes.
4. Reduce heat to medium and cook until pork starts to brown, 5 - 10 minutes.
5. In small bowl, stir tamarind paste into 1/2 cup water. Stir into pan. Add salt and heat to boil. Reduce heat to medium-low, cover, and simmer until tender, 10 - 15 minutes.
6. Stir in potatoes and simmer, covered until tender, 25 - 30 minutes.
7. Fold in yogurt and garam masala and serve.

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