Ingredients
1kg pork
1/4kg pigs liver
3 green chilies, finely chopped
2 inch piece of ginger, finely chopped
20 cloves of garlic, finely chopped
15 dried red Kashmiri chilies
1 tsp peppercorns
1 tsp cumin seeds
2 tsp coriander seeds, dry roasted
1 tsp turmeric
a marble sized ball of tamarind mixed in 1 cup of water or equivalent of
‘instant’ e.g Tamcon
vinegar,
salt to taste
Method
Boil the meat with 2 cups of water until liquid reduces by half. Reserve the
boiling liquid.
Cool then cut the meat into cubes. Fry in a little oil until brown. Add the green chilies, garlic and ginger.
Grind together the dried chilies, peppercorns, cumin and coriander with a little vinegar, add the tamarind to this mixture. Add this masala to the meat and fry for a few minutes.
Add the reserved boiling liquid, salt, tamarind and vinegar. Simmer, covered until the meat is tender.