Recipe - Dopiaza - (Pork Curry With Onions)

2 One half pound Onions skinned
4 fl Ghee or vegetable oil
2 tablespoon Lime or lemon juice
1 One half pound Boneless pork, cubed
2 teaspoon Ground coriander
2 teaspoon Turmeric
1 teaspoon Fenugreek seeds
1 teaspoon Salt
One half teaspoon Chilli powder more if liked

Chop half the onions very finely. Heat the ghee in a heavybased saucepan
or flameproof casserole, add the onions and the lime or lemon juice and
fry very gently for 20 minutes, stirring frequently, until light golden and
quite dry. Remove with a slotted spoon and set aside on a plate.

Add the pork to the residual ghee in the pan and fry over high heat until
well browned on all sides. Transfer with a slotted spoon to a seperate
plate.

Thinly slice the remaining onions. Add to the pan, with the coriander,
turmeric, fenugreek, salt and chilli powder. Fry gently for about ten
minutes until the onions are soft, then return the pork to the pan and stir
to mix with the onions. Moisten with a little water if necessary, then
cover and simmer for 1 One half hours or until the pork is tender.

Add the reserved chopped onion to the pork and mix well. Continue cooking
for about 15 minutes, stirring constantly until the sauce is thick and
almost dry. Turn into a warmed serving dish and serve hot.

Serving Suggestions

Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare Sem
aur Nariya (Green beans with coconut)

Indian Cookery Grange Books

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini