INGREDIENTS
1 kg pork- (slice with skin)
2 large onions (quarter)
3 Kashmiri chilies
1 tbsp vinegar
Ball tamarind (extract juice)
A (grind)
1” ginger
½ garlic
½ dsp jeera
½ dsp peppercorn
½ tsp haldi
1” cinnamon
3 cloves
METHOD
Marinade pork in vinegar and all masalas (A) for an hour. Put all ingredients into a thick-bottomed pan and cook on a slow-med fire till meat is tender.
1 kg pork- (slice with skin)
2 large onions (quarter)
3 Kashmiri chilies
1 tbsp vinegar
Ball tamarind (extract juice)
A (grind)
1” ginger
½ garlic
½ dsp jeera
½ dsp peppercorn
½ tsp haldi
1” cinnamon
3 cloves
METHOD
Marinade pork in vinegar and all masalas (A) for an hour. Put all ingredients into a thick-bottomed pan and cook on a slow-med fire till meat is tender.
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