Delectable Pork In A Mustard Spice Mix

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1		Fresh ginger - (1 1/2") - peeled, and
		Finely minced
4		Garlic cloves - peeled, and
		Finely minced
1 lb	454g / 16oz	Boneless pork shoulder meat - cut 1" cubes
2 teaspoons	10ml	Rai Masala - see * Note
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Tumeric
1/4 teaspoon	1.3ml	Cayenne pepper
1		Fresh long hot chili - thinly sliced
		(or 1/2 jalapeno pepper)
1/2 teaspoon	2.5ml	Salt - or to taste
		Freshly-ground black pepper - lots to taste
1 1/2 teaspoons	7.5ml	Lemon juice - (to 2 tspns)
		Rai Masala
2 tablespoons	30ml	Whole coriander seeds
1 teaspoon	5ml	Whole cumin seeds
1 teaspoon	5ml	Whole fenugreek seeds
1 teaspoon	5ml	Whole brown mustard seeds
1 teaspoon	5ml	Whole peppercorns
1		Dried hot red chile - (to 2)
5		Whole cloves

Recipe Instructions

* Note: Place all Rai Masala ingredients into a heated, small cast-iron skillet. Keep over medium heat. Stir all until it is a few shades darker and emits a distinct roasted aroma. Grind in a clean and dry coffee grinder. Store unused portion in a tightly lidded jar for future use.

Heat the oil in a wide pot or large skillet over medium-high heat. When hot, add ginger and garlic. Stir. When the garlic starts to brown, add the meat. Stir once or twice and turn the heat to medium-low. Now add the rai masala, cumin, turmeric, cayenne, chili, and salt. Stir to mix. Add 1 cup water and bring to a boil. Cover tightly, turn heat to low, and simmer gently for 50 to 60 minutes, or until the pork is almost done. Remove cover. Cook, uncovered, over high heat until all the liquid is gone and the meat has browned a bit, stirring as you do so. Add lots of freshly ground pepper and the lemon juice. Stir to mix.

This recipe yields 3 to 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8873 broadcast 04-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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