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Categories:
margarine onion bay leaf salt marinade coriander powder ground cumin ground fenugreek ground turmeric ground ginger chili powder ground cloves ground cinnamon ground mustard vinegar salt My Option tomatoes
Viewed: 42 - Published at: 8 years agoIngredients
- 500 g boneless pork (I use pork tenderloin)
- 2 -3 tablespoons margarine
- 1 onion, sliced (I use bombay onions - the big purple ones)
- 1 bay leaf
- salt
- Marinade
- 2 tablespoons coriander powder
- 2 teaspoons ground cumin
- 1 tablespoon ground fenugreek (this I omit)
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 tablespoon chili powder (this is hot, so use your own discretion)
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 tablespoon ground mustard
- 2 tablespoons vinegar (I use Japanese Rice Vinegar)
- salt
- My Option
- 400 g tomatoes, skin removed,seeded and diced
Method
- Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
- Rub well into meat and marinate preferably overnight.
- Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
- Stir in meat and bring to a boil.
- Add bay leaf.
- Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
- Add salt to taste.
- (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).
