I had a very good birthday this year where I received loads of fun presents. One of which was a gift certificate to our local cookbook store. (Yes I know, a store just about cooking.) I had a really fun hour in there trying to decide which of the many books on my wishlist to buy. In the end I settled on Madhur Jaffrey’s Quick and Easy Indian Cooking and Jamie Oliver’s Jamie’s Italy.
So far so good. Last night I made a big pot of Labdhara Gosht / Smothered Pork and some Turmeric Rice from Madhur Jaffrey’s book. Of course I did modify the recipe a teeny bit, I added the mushrooms and spinach to get some vegetables in there, oh and the original recipe called for a skinned tomato, screw that action.
The thing I really like is that once you have prepped everything you are pretty much done. Saute some garlic then throw it all in. Easy. The only thing I am not sure about is her use of pressure cookers – that is what makes a lot of the recipes quick is the user pf pressure cookers. I haven’t ever used one before – does anyone have an opinion? If you do use a pressure cooker pork would take about 15 minutes according to her directions.
[print_this]Labdhara Gosht / Smothered Pork (Serves 4)
1 lb boneless pork shoulder, in 1″ cubes (or beef or lamb)
1 small onion, finely chopped
1 inches piece of ginger, finely minced
1 medium tomato, skinned and finely chopped
1 dozen white or brown mushrooms, in a large dice
½ cup cilantro, finely chopped
2 hot fresh green chiles, cut into fine rings
¼ teaspoon ground turmeric
2 teaspoons garam masala, (store bought)
1 teaspoon ground cumin
¼ cup yoghurt
1 tablespoon tomato paste
¾ teaspoon salt
3 tablespoons vegetable oil
4 cloves garlic, finely chopped
2 blocks of frozen spinach
freshly ground black pepper
Put all the ingredients except for the oil, garlic, spinach and black pepper in a bowl and mix.
Put the oil in a large dutch oven and put over medium high heat. When the oil is hot put in the garlic and stir until it turns a medium golden brown. Now add the seasoned meat and give it a few stirs. Add 1/2C water and stir. Turn the heat to medium and cover. Cook for at least an hour, checking it every 20 minutes and stirring to avoid burning. 5 minutes before serving microwave the spinach according to the package directions and stir into the pot. If it gets to dry add water.
Once the meat is tender if the sauce needs thickening remove the lid to allow it to thicken. Add freshly ground black pepper and serve.[/print_this]