Dopiaza – (Pork Curry With Onions)

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Servings: 4 Difficulty: Advanced
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Indian-style savory and satisfying main that brings home-style flavor to your table
Dopiaza - (Pork Curry With Onions recipe image

This Indian main features Onions – skinned, Ghee or vegetable oil, Lime or lemon juice, Boneless pork, cubed. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Dopiaza - (Pork Curry With Onions recipe image
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Dopiaza – (Pork Curry With Onions)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1436.1

Description

This Indian main features Onions - skinned, Ghee or vegetable oil, Lime or lemon juice, Boneless pork, cubed. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Chop half the onions very finely.
  2. Heat the ghee in a heavy-based saucepan or flame-proof casserole,
  3. add the onions and the lime or lemon juice and
  4. fry very gently for 20 minutes, stirring frequently, until light golden and quite dry.
  5. Remove with a slotted spoon and set aside on a plate.
  6. Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides.
  7. Transfer with a slotted spoon to a seperate plate.
  8. Thinly slice the remaining onions.
  9. Add to the pan, with the coriander, turmeric, fenugreek, salt and chilli powder.
  10. Fry gently for about ten minutes until the onions are soft, then return the pork to the pan and
  11. stir to
  12. mix with the onions.
  13. Moisten with a little water if necessary, then
  14. cover and
  15. simmer for 1 1/2 hours or until the pork is tender.
  16. Add the reserved chopped onion to the pork and mix well.
  17. Continue cooking for about 15 minutes, stirring constantly until the sauce is thick and almost dry.
  18. Turn into a warmed serving dish and serve hot.
  19. Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare Sem aur Nariya (Green beans with coconut) Indian Cookery - Grange Books

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1436.1kcal
% Daily Value *
Total Fat 125.3g193%
Saturated Fat 23.7g119%
Cholesterol 136.2mg46%
Sodium 4993.5mg209%
Total Carbohydrate 30.8g11%
Dietary Fiber 6.5g26%
Sugars 12.8g
Protein 49.9g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boneless, chilli, coriander, cubed, curry, dopiaza, fenugreek, frying, ghee, ground, indian, juice, lemon, liked, lime, main, more, oil, onions, pork
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