Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 3 | Teacup | Water | For boiling |
| 1 | Kilogram | Pork | Cut and wash./Boil in water |
| 8 | Nos | Cloves (spice) | Boil with meat |
| 2 | units | Cinnamon | Boil with meat |
| 4 | Large | Potatoes | For boiling, peeling, slicing. |
| 3 | Tablespoon | Vinegar | For grinding |
| 10 | Medium | Chillies Kashmir | Grind in vinegar |
| 6 | Medium | Chillies Green | Grind in vinegar |
| 3 | Medium | Onions | Grind in vinegar |
| 1 | Tablespoon | Jeera/Cumin Seeds | Grind in vinegar |
| Half | Inch | Turmeric/Haldi | Grind in vinegar |
| 1 | Ball | Tamarind | Grind in vinegar |
| 1 | Pods (whole) | Garlic | Grind in vinegar |
| 8 | Nos | Pepper Corns | Grind in vinegar |
| 2 | Salt-Spoon | Salt | Add to curry for taste |
| 2 | Tablespoon | Sugar | Add to curry |
| Half | Tablespoon | Brandy | Add to curry |
Method
Cut and wash the meat. Boil the meat in water with cloves and cinnamon and salt to taste, till meat is partially cooked. Remove the meat and cut into pieces.
Boil potatoes and peel and cut in slices, and to be added to the cooked meat.
Grind all the masala in vinegar.
Heat the ghee in a handi and brown the meat well in it. When done, keep aside.
In the same ghee fry the ground masala, stirring all the time. Sprinkle a few drops of water once or twice, when frying. Then add the meat and gravy to the fried masala and stir. Put sugar, salt and vinegar to taste. And continue on slow fire, till the meat is fully cooked.
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