1 Kilogram, cubed to inch pieces with a little fat (1 Kilogram)
2 Medium, cubed 1 inch
1 , peeled and sliced
6 , slit 0.75 th way
1 Inch, sliced
2 Inch (2 Inches Long)
1 1⁄2 Tablespoon
1 Teaspoon (To Taste)
Short hot chilies
1 Inch (1 Inch)
Begin by grinding the spices to a fine powder.
Heat a deep-bottomed pot on medium high. Once hot add the cloves, cinnamon, meat, garlic, ginger, tamarind paste, chillis, powdered spices and half the chopped onion. Mix well, add 2 cups of water, cover and cook for 45-50 minutes on medium. The meat should be tender.
30 minutes into cooking, give the meat a stir, and add the salt and vinegar. Taste for seasoning (if you’d like more spice add 1/2 – 1 tsp chilli powder).
After the meat is cooked, add the remaining onions. Cover and cook further for another 5 minutes.
SUBSTITUTIONS AND TIPS:
- If you cant get hold of the chillis, use 1 1/2 Tbsp chilli powder to begin with.
- Make this dish in large batches, as it freezes really well. Pack it away in a resealable bag and freeze for a quick meal or as a make ahead dish when planning a party.
-This is one of those dishes that tastes better the longer it sits in the fridge. So make it a day ahead, and give the spices time to permeate the meat.
This video is a creation of Crystleroche. You can visit Crystleroche for complete recipes, and more videos.
Looking for an easy to make a classic Indian dish that will leave all your guests amazed? Then watch this video and learn to make baffat pork, an Indian delicacy laden with some of the most aromatic spices. Watch to know more!