Adapted from the Madhur Jaffery's Rogan Josh recipe.
This is a slow cook and probably takes 30-45 min. of prep, 20-30 min of adding and sauteing ingredients, and 3 hours of simmering.
Serve with/over rice. Yoghurt and Indian relishes are good accompanying condiments. A side of Gujerati Green Beans goes well.
| 2 lbs | pork shoulder, cut into 1" - 1.5" pieces |
| 1 | onion minced |
| 8 cloves | garlic, coarsely chopped |
| 2" piece | ginger, coarsely chopped |
| 1 | bell pepper, 1" cut |
| 1 lb | potatoes, cut into 1" pieces or so |
| 2 tsp | coriander seeds |
| 1 tsp | cardamom seeds |
| 1 tsp | black peppercorns |
| 1¼ tsp (or to taste) | salt |
| 6 | cloves |
| 1" | stick cinnamon |
| 1+ Tbs | paprika (sweet smoked recommended) |
| 6 Tbs | plain yoghurt |
| ½ tsp | garam masala (for finishing) |
| 1 C | water (as needed) |
Toast whole spices and grind in a spice grinder. Mix with remaining spiced (paprika, salt) and set aside. Blend the garlic and ginger into a paste.
In a large pan (braising ?), brown the pork over high heat, turning as necessary. Remove and set aside when done.
Add the onions and saute until browned at the edges. Reduce the heat to medium and add the garlic/ginger paste and continue to saute. Add the spices (except the garam masala), mix, and then add back the pork, with any accumulated juices. Add the yoghurt 1 Tbs at a time, stirring it in. Then add water until it comes up to the top of the meat and bring to a boil. Reduce the heat to low - you want a bare simmer, a slow cook to avoid toughening up the meat.
Cover and let simmer for 2-3 hours. After the first hour of simmering add in the potatoes and bell. After a couple of hours total, periodically check the meat for doneness. When it's done, remove the lid and allow the liquite to reduce to thicken it as desired.