Urumas Curry (Pork Curry)
Printer-friendly versionUrumas Curry (Pork Curry)
|
8 T. |
Oil |
|
|
2 Large |
Onions |
Chopped |
|
8 oz. |
Garlic |
Minced |
|
8 oz. |
Ginger |
Chopped |
|
2 stalks |
Lemongrass |
Chopped, white parts only |
|
4 lbs |
Pork |
Cubed |
|
2 ½ T. |
Tamarind pulp |
Soaked in 8 T. water, stirred and strained |
|
6 cups |
Chicken Stock |
More if it gets too dry |
|
8 sprigs |
Curry Leaves |
|
|
¼ cup |
Curry powder |
|
|
2 T. |
Crushed Black Pepper |
Or to taste |
|
6 |
Cloves |
Whole |
|
1 |
Cinnamon stick |
Whole |
Heat the oil in a pan and sauté the onions, garlic, ginger and lemongrass until the onions are golden brown. Add all of the remaining ingredients, and bring to a boil. Reduce the heat and simmer in an uncovered pot until the gravy is thick and the pork tender, about 25 minutes. Serve with rice and/or Naan.
