Pork Indad 2

Saturday, 03 July 2010 06:30 Other Regions - Maharashtrian

Ingredients

Quantity:	Measure:	Ingredients:	Description:
1	Kilogram	Pork	cut 1 inch pieces
3	Teacup	Water	For grinding.
8	Flakes/Seeds/Cloves	Cloves (spice)	For grinding.
2	units	Cinnamon	For grinding.
2	Salt-Spoon	Salt	For grinding.
3	Tablespoon	Vinegar	For grinding.
10	Nos	Chillies Kashmir	for grinding.
6	Medium	Chillies Green	For grinding.
3	Medium	Onions	For grinding.
1	Tablespoon	Jeera/Cumin Seeds	For grinding.
Half	Inch	Turmeric/Haldi	For grinding.
1	Ball	Tamarind	For grinding.
1	Pods (whole)	Garlic	For grinding.
8	Nos	Pepper Corns	For grinding.
Half	Teaspoon	Mustard Seed	put while grinding.
1	Inch	Ginger	put while grinding.
500	Grammes	Potatoes	boil,peel and cut
3	Tablespoon	Ghee	Heat
2	Tablespoon	Sugar	Or jaggery.
Half	Tablespoon	Brandy	Or Whiskey - optional

Method

Cut the pork into 1" pieces and wash them. Grind all the masala in vinegar. Wash the mixer with diluted vinegar and remove all stuck masala, and keep aside. Boil the meat in water with cloves and cinnamon and salt to taste, till well cooked. (about one hour or more). Remove the meat when cooked, and keep aside.

Boil potatoes and peel and cut in slices and keep aside.

Heat the ghee in another vessel, also large enough to held the pork pieces and brown the boiled meat in it. Remove the meat and 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. Add the diluted vinegar used for cleaning the mixer. Add boiled potato slices. Continue cooking for some time. Taste it. Put sugar, salt and vinegar to taste as required.
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and put them in the cooked meat.