Fried Pork Curry with Sauce
(Recipes from the Brigade of Gurkhas Collection)

2 1/2 lb Pork (lean and boneless)
1/2 pt Yoghurt
4 oz Ghee (or butter)
1/4 tsp Cayenne Pepper
1 oz Ginger
1/4 tsp Black Peppercorns
1/2 tsp Turmeric
1 oz Coriander
1/2 Tbsp Garam Masala
pinch Ground Nutmeg
1/2 pt Water
Salt to season

Cut the pork into 1 inch dice and sprinkle with salt and cayenne. Grind
the peppercorns. Scrape and finely chop the ginger Wash and finely chop
the coriander. Mix the chopped ginger with the yoghurt, poor over the pork
and stir well to ensure the pork is evenly coated. Marinate in a covered
dish in a cool place for 2 hours. Heat the ghee (or butter) to a blue
haze, add the pork, marinade, pepper and turmeric and bring rapidly to the
boil, stirring constantly. Cover with a lid, reduce the heat as low as
possible and cook undisturbed for 1 hour. Sprinkle with coriander, poor
1/2 the water down the sides of the pan, recover and simmer for 15
minutes. Stir in 1/2 the remaining water recover and cook for 15 minutes.
Add the remaining water and simmer until the pork is cooked. Adjust the
seasoning. Turn out onto a serving dish and sprinkle with nutmeg and garam
masala and serve.


This recipe comes from a collection of recipes from the Brigade of Gurkhas
(part of the British Army) and is authentic. All recipes in this
collection are for serving ten (10) persons. Please do not alter this
recipe if you repost it. If you do repost this recipe please include this
note. Thank you.

Brought to you by

Bernhard
chef.at.home

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