Post by mickthecactus on Aug 24, 2010 16:02:05 GMT
This is absolutely delicious -
Aromatic Pork with Potatoes
Serves 4 - 6
900g (2lb) pork, cubed grated rind and juice of 2 large limes or small lemons 1 – 2 garlic cloves, crushed 20ml (4 tsps) ground coriander 20ml (4 tsps) ground cumin seeds from 14 cardamom pods, crushed 60ml (4tbsps) olive oil 1 onion chopped 25g (1oz) plain flour 700ml (1¼ lbs) new or waxy potatoes, peeled and halved or quartered if large Watercress leaves 45ml (3tbsps) soured cream, or cream Salt and pepper
Mix the pork with the lime or lemon juice, garlic, spices, salt and pepper. Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
Heat the oil in a heavy flameproof casserole. Lift the pork from the marinade and brown lightly in batches in the oil. Remove. Stir the onion into the casserole and cook until softened and lightly coloured. Stir in the flour for 1 – 2 minutes. Over a low heat, stir in the stock, lime or lemon rind and marinade, and bring to the boil stirring. Return the pork to the casserole, cover and cook gently for 30 minutes. Add the potatoes and cook for about 40 minutes until the meat and potatoes are tender. Stir the watercress and cream into the cooking juices and heat through.
we are always obliged to wonder here how a version with chilis would taste, since quite a few of us are rather addicted to such items.
This would seem a good use of one of my favorite table sauces -- the green chile and yogurt one, except maybe use sour cream or cream as in the recipe. Crush small hot green chiles (or a larger one, chopped up) in a mortar with some salt, then stir in the cream. You'd have the dish from the original recipe in all its glory, plus some complementary heat on the side.