When mixing this spice blend together, you are making your own curry powder, without the turmeric (the ground root that gives curry powder its characteristic orange-yellow color). Accompany this dish with hot rice and a green salad with mandarin oranges and sliced cucumber .

Ingredients

  • 4 boneless pork chops (cut into 3/4 inch cubes)
  • 2 teaspoons cumin
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1 teaspoon mace
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 onions (large, chopped)
  • 3 cloves garlic (crushed)
  • 3/4 cup beef broth
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 cup plain yogurt
  • 2 tablespoons flour
  • 1/4 cup parsley (chopped)

Directions

  1. Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2-3 minutes or until browned. Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender. In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens. Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
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