| | Pork Korma
2 pounds of pork tenderloin, cubed
4 tablespoons of ghee (or butter)
1 tablespoon of ginger root, peeled and grated
2 garlic cloves, crushed
2 scallions, chopped
1/4 teaspoon of chili powder
2 tablespoons of ground coriander
1/2 cup of sour cream
2 cups of heavy cream
1/2 teaspoon of cinnamon
1/2 teaspoon of cardamom
1/4 teaspoon of mace
Melt ghee on medium heat and sauté onions, garlic, and ginger for 1 minute. Add coriander and chili powder and sauté 1 more minute. Increase heat and add pork, stirring occasionally until all pieces are browned. Reduce heat to medium. Add about 1/4 of sour cream, stir until juices reduce, repeat until all of sour cream is reduced. Add heavy cream, cinnamon, cardamom, and mace. Bring just to a boil, reduce heat and simmer 30 minutes. Serve. Serves 4. |
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