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Pork Korma
Pork Korma is a traditional Indian recipe (from Goa) for a classic curry of cubed pork in a ghee and yoghurt base flavoured with tomatoes, onions, garlic and spices. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pork Korma.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesPork RecipesVegetable RecipesMilk RecipesIndian Recipes
This is a rather unusual south-Indian dish (from Goa), where following the Portuguese style (see Vindaloo) pork is used as the main meat, rather than the far more typical fish.
Ingredients:
500g pork, cut into 3cm cubes
3 onions, finely sliced
4 garlic cloves, finely sliced
1/4 tsp ground cumin
2 cinnamon sticks (about 3cm long)
4 bay leaves (use Indian bay leaves, if you can get them)
300g natural yoghurt
5 large, ripe, tomatoes, halved
1/2 tsp ground ginger
1/4 tsp freshly-ground black pepper
12 cloves
7 cardamom pods, crushed
120g ghee, butter or mustard oil
Method:
Heat the ghee or oil in a pan. Add the onions and fry for 4 minutes then add the garlic and continue frying for about 5 minutes more, or until golden brown all over. Add the meat and mix to combine. Continue frying, stirring frequently until the meat is nicely browned all over.
At this point stir in 150ml hot water along with the ginger, black pepper, cumin seeds, cloves, cardamoms, cinnamon, bay leaves and the tomatoes. Bring the mixture to a boil, reduce to a simmer, cover and cook gently over low heat for about 50 minutes, or until the meat is cooked through and tender.
At this point stir in the yoghurt. Continue cooking, stirring frequently, until the sauce is heated through (be careful at this stage that the sauce does not 'catch' and burn). Serve hot.
