Pork with Tamarind
Ingredients:
55 g/2 oz dried tamarind, roughly chopped
500 ml/18 fl oz boiling water
2 fresh green chillies, deseeded and roughly chopped
2 onions, roughly chopped
2 garlic cloves, roughly chopped
1 lemon grass stalk, bulb end roughly chopped
2 tbsp ghee or vegetable oil
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cardamom
1 tsp chilly powder
1 tsp ginger puree
1 cinnamon stick
1 kg/2 lb 4 oz diced pork fillet
1 tbsp chopped fresh coriander, plus extra sprigs to garnish sliced fresh red chilies, to garnish
Methods:
1. Place the dried tamarind in a small bowl, pour in the boiling water and mix well. Leave to soak for 30 minutes.
2. Strain the soaking liquid through a sieve into a clean bowl, pressing down the pulp with the back of a wooden spoon. Discard the pulp. Pour 1 tablespoon of the tamarind liquid into a food processor and add the green chilies, onions, garlic and lemon grass and process until smooth.
3. Heat the ghee in a large heavy-based saucepan. Add the chili and onion paste, ground coriander, turmeric, ground cardamom, chili powder, ginger puree and cinnamon stick and cook, stirring, for 2 minutes, or until the spices give off their aroma.
4.Add the pork and cook, stirring constantly, until lightly browned and well coated in the spice mixture. Pour in the remaining tamarind liquid, bring to the boil, the reduce the heat, cover and simmer for 30 minutes. Remove the lid from the saucepan and simmer for a further 30 minutes, or until the pork is tender. Stir in the chopped coriander and serve garnished with coriander sprigs and sliced red chilies.