Naan Bread
Fluffy Leavened Bread
- none
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- 800g pork, cut into chunks
- 1 tsp salt
- 1 tsp peppercorns, crushed
- 1 tsp turmeric
- 4 medium onions, sliced
- 8 cloves of garlic, crushed
- 1 tbsp oil
- 5cm piece ginger, sliced
- 3 level tbsp coriander powder
- 2 level tbsp chilli powder
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 2 tbsp malt vinegar
Method
- Mix the sliced onions and crushed garlic with the pork and sprinkle with 1 tsp salt, 1 tsp crushed peppercorns, turmeric and set aside.
- Heat 1 tbsp oil and add the ginger, carefully fry it until brown. Remove and add to the pork.
- You have to work quickly here so you don't burn the spices. On very gentle heat add 3 level tbsp of crushed coriander seeds and stir for about 30 seconds. Then add 2 level tbsp of chilli powder and stir until it turns a reddish brown.
- Add the pork and stir to coat all the meat. Cover the pan with a lid and leave to simmer gently for about 10 minutes - stir occasionally.
- Add 1 cup of warm water and cook the meat uncovered on a medium heat until it's done (about 30-50 minutes).
- Meanwhile, heat a small pan and add the cumin seeds and mustard seeds and roast until they become aromatic (1-2 minutes). Remove and grind to a powder and set to one side.
- Once the pork is soft and tender add 1-2 tbsp vinegar and leave to cook gently for a further 10 minutes.
- Taste the dish and adjust seasoning with salt and vinegar if required.
- Stir in the roasted cumin and mustard seeds the serve with some plain rice.
Michael
Also, please don't trim the meat but include the skin and the fat for the tastiest morsels.
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