INGREDIENTS
3/4 kg Boneless pork
1/4 kg Limb's liver
1 1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon sugar
2-3 tablespoons oil or butter
4 medium onions, sliced
1 cup tamarind pulp
1/2 cup brown vinegar
Ground to a paste
1 tablespoon garlic paste
1 tablespoon ginger paste
8-9 cloves
1 tablespoon cumin seeds
3-4 green cardamoms
3x2 cm sticks cinnamon
30 cried red Kashmiri chilies
Garnish
2-3 green chilies, sliced
- Wash pork and liver, pat dry and cut into 2 cm cubes.
- Mix pork with salt and turmeric, and marinate for an hour.
- Place pork in a non-stick pan and fry in its own fat till brown.
- Drain and set aside.
- Add liver to pan and fry till golden brown.
- Drain and set aside.
- Sprinkle sugar into the remaining fat in the pan and cook over low heat till brown.
- Stir in oil or butter and heat through.
- Add onions and fry till brown.
- Mix in ground paste and fry for 5 minutes, stirring constantly.
- Add pork, tamarind pulp, vinegar and 2 cups water.
- Transfer to a pressure cooker and cook under pressure for 20 minutes.
- Allow cooker to cool before opening it.
- The pork should be tender.
- Add liver and cook for 6-7 minutes further.
- Garnish with green chilies and serve with white steamed rice.
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