Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Pork | Wash the meat |
| 15 | Large | Chillies Kashmir | For Grinding |
| 2 | Teaspoon | Jeera/Cumin Seeds | For Grinding |
| 2 | Teaspoon | Mustard Seed | For Grinding |
| 2 | Pods (whole) | Garlic | For Grinding |
| 1 | Inch | Turmeric/Haldi | For Grinding |
| 1/2 | Teacup | Vinegar | For Grinding |
| 1 | Tablespoon | Cooking Oil | For Tempering |
| 1 | Large | Onion | Sliced, for tempering |
| 200 | Grammes | Potatoes | Boiled, peeled and cut |
| 1 | Teaspoon | Salt | for taste |
Method
Wash the meat, and cut it in 1" pieces. Peel the garlic, remove the stems of chillies and grind all the stuff kept for that purpose, in 1/2 tea cup of vinegar. Mix the pork pieces with the ground masala. Keep it to marinate for 2 hours.
In a large enough vessel to contain the port, pour the cooking oil or ghee and heat it well, and then fry the sliced onion till it turns golden brown. Then put the marinated pork and fr it well. Lower the flame, and put 1 teacup of boiling water, and close the vessel with a 1" deep thali, in which pour cold water, to keep the condensation inside, to keep the pork moist. When the top water turns hot, remove it and refresh it with more cold water. Cook for an hour on slow fire. When almost done, put the boiled, peeled potatoes cut in fours, and allow them to absorb the masala. Close the lid, with cold water and continue for about 15 minutes more, then open and check the taste. Add salt and vinegar if necessary.
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