- Calories 383
- Caloriesfromfat 26%
- Fat 10.7g
- Satfat 3.9g
- Monofat 4.6g
- Polyfat 0.9g
- Protein 36.1g
- Carbohydrate 35.8g
- Fiber 5g
- Cholesterol 90mg
- Iron 3.2mg
- Sodium 611mg
- Calcium 93mg
Indian-Spiced Pork in Tomato Sauce
Lee Harrelson
Pita bread or basmati rice would be good with this saucy dish. Toasting the whole spices before adding them to the other ingredients intensifies their flavors.
Lycopene count: 13 milligrams per serving.
How to Make It
Step 1
Heat first 7 ingredients in a dry skillet over medium heat about 3 minutes or until fragrant, stirring often. Transfer spice mixture to blender or food processor; add onion, vinegar, ginger, sugar, and garlic; process 2 minutes or until well blended.
Step 2
Combine pork and spice mixture in a glass bowl, tossing to coat. Cover and chill 30 minutes.
Step 3
Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add half of pork mixture; cook 5 minutes or until pork begins to brown, stirring often. Transfer to a bowl. Repeat process with cooking spray and remaining pork. Add broth to pan, scraping pan to loosen browned bits. Add pork mixture to pan. Stir in potato, salt, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour or until potato is cooked and pork is tender, stirring occasionally. Garnish with cilantro, if desired.
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EllenDeller's Review
This is very delicious and a good thing to cook when you're going to be puttering around near the kitchen to check on the progress. I made this exactly as written except that I used yukon gold potatoes. Served over white basmati rice with steamed green beans and some plain yogurt. It's pungent and spicy, but that's the way we like it.
frances99's Review