Bombay Pork Skillet4 boneless pork chops, cut into 3/4-inch cubes2 teaspoons ground cumin 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground mace 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1 tablespoon vegetable oil 2 large onions, chopped 3 cloves garlic, crushed 3/4 cup beef broth 3 tablespoons honey 2 tablespoons lemon juice 1 cup plain yogurt 2 tablespoons flour 1/4 cup chopped parsley Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2-3 minutes or until browned. Stir in broth, honey and lemon juice, bring to a boil; reduce heat, cover and simmer 10 minutes or until pork is tender. In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens. To Freeze: in freezer safe container. To Reheat: Reheat in a covered pot. Serve over rice. |