This richly flavored Indian curried pork stew is fabulous on day one but even better on day two.
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 2 teaspoons mustard seeds
- 1 teaspoon cumin
- 3 cups diced yellow onion
- 2 tablespoons minced garlic
- 2 pounds boneless pork loin, trimmed of fat and cut into 1/2- to 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (divided)
- 1/2 cup red wine
- 1/2 cup water
- 1 14.5-ounce can crushed tomatoes
- 2 tablespoons fresh cilantro, chopped
- In a blender or food processor, puree the ginger, garam masala, mustard seeds, cumin, onion and garlic. Set aside.
- Toss the pork pieces with salt and pepper. In a large Dutch oven or pot, heat 1 tablespoon oil and brown the pork pieces for a couple of minutes on each side. Remove the pork and set aside.
- In the same pot, heat the remaining oil over medium heat. Add the spice-onion puree to the pan and cook, stirring frequently, for 5 to 7 minutes. Stir in the wine, water, tomatoes and browned pork. Cover the pot and reduce the heat to a low simmer. Cook for about 40 minutes, stirring occasionally. Remove from heat and serve over basmati rice, garnished with fresh cilantro.
This is a mild version of a popular Indian/Portuguese recipe; add a teaspoon (or more) of cayenne pepper or crushed red chilies or a tablespoon or two of sriracha sauce if you like it spicy. To make a vegetarian version, replace the pork with 3 to 4 cups of cubed red skin potatoes and add 1 cup of cooked garbanzo beans when you add the tomatoes to the pan. Substitute red wine vinegar for the red wine if you prefer.
430 calories, 28 g. fat, 80 mg. cholesterol, 270 mg. sodium, 13 g. carbohydrate, 2 g. fiber, 28 g. protein