900gPork Tenderloincubed into 2.5 cm/1 inch pieces ( 2 pounds )
2TBOlive Oil
2TBFresh Gingerfinely grated
4tFresh Garliccrushed
2tGround Coriander
2tGround Cumin
2tTurmeric
1TBBlack Peppercorns
2tDried Chili Flakes
2tApple Cider Vinegar
2tOlive Oil
1TBBrown Sugar
1 TBMedium Curry Powderplus one teaspoon extra
2tTamarind Paste
1Onionchopped
2 ½cupsBoiling Water
1TBGround Cloves
2tGround Cinnamon
Instructions
Heat the 2 TB Oil in a large saucepan with a lid, over medium heat – brown the Pork all over
Place the Ginger, Garlic, Coriander, Cumin, Turmeric, Peppercorns, Chili Flakes, Vinegar and 2 t Oil in a blender {or in a mortar and pestle to form a paste} and blitz into a paste – add to the Pork – stir through
Add the Brown Sugar, Curry, Tamarind and Onion – stir-fry 10 – 12 minutes or until the mixture darkens
Reduce heat – add the Boiling Water, Ground Cloves and Cinnamon – cover with lid and let simmer 25 – 30 minutes
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.