Pork Dopiaza

Serves 4

2½ lbs onions, peeled

4 tbsp sunflower oil

2 tbsp lemon juice

1½ lbs boneless pork, cubed

2 heaped tsp ground coriander

2 heaped tsp turmeric

2 heaped tsp fenugreek seeds

1 heaped tsp salt

½-1 heaped tsp chilli powder (to your taste)

1.  Chop half the onions very finely (I use a food processor with chopping blade) and thinly slice the remainder (fine slicing blade on food processor).

2.  Heat the oil in a heavy based pan, add the chopped onions and lemon juice and fry very gently for 20 minutes, stirring so they don't catch, until light golden brown and quite dry. Remove to a bowl.

3.  Add the pork to the pan and fry over high heat until well browned on all sides. Remove to a bowl.

4.  Add the sliced onions to the pan, along with the coriander, turmeric, fenugreek, salt and chilli powder. Fry gently for about 10 minutes until the onions are soft.

5.  Return the pork to the pan, and stir well to mix with the onions. Add about 5-6 tablespoons of water, cover and simmer for 1½ hrs, stirring occasionally, until pork is tender.

6.  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.

Serve with rice, naan bread, pappadums & Spicy Banana and Date Chutney (see previous post).