Indian curry is a blend of many different herbs and spices:
- cardamon, cinnamon, cumin, ginger, black pepper (each 1/8 cup/ 25 g)
- coriander (1/4 cup/50 g)
- cloves, dry mustard, turmeric, mace, nutmeg (each 1 Tsp./15 g)
- civil powder (2 Tsp/30 g)
- fennel, fenugreek, poppy seeds, sesame seeds, saffron, tamarind (to taste)
Serves 8
2 Tbs. (30 ml) olive oil
4 pounds (1.820 g) boneless pork shoulder, cut into 2-inch (5 cm) pieces
black pepper
1 chopped organic onion
3 or more minced organic garlic cloves
3 Tbs. (45 g) minced ginger
1 Tbs. (15 g) curry powder to taste
1 Tbs. (15 g) ground cumin
1/2 tsp. (7 g) ground turmeric
14-ounce (400 g) diced organic tomatoes
1 cup (2,5 dl) organic coconut milk
2 cups (5 dl) organic chicken broth
steamed rice, chopped cilantro/parsley and sliced green onions for serving
1. In a large skillet, heat the oil.
2. Brown the pork in batches, seasoning with the pepper to taste. Transfer to a slow cooker.
3. Leave about 2 Tbs. (30 ml) of the fat in the skillet and add the onions, garlic, ginger, curry, cumin, and turmeric.
4. Cook over low heat, stirring, until fragrant and the onions are softened, about 5 minutes.
5. Add mixture to the crock pot.
6. Add the tomatoes and their juices, coconut milk, and broth. Cover and cook on high for 4 hours.
7. Remove as much fat from the surface as possible.
(a) Or refrigerator for a few hours so the fat solidified and easier to skim off.
8. Serve over rice, garnish with cilantro/parsley and green onions.
-modified What the "Forks for Dinner?"
