Ingredients
- coconut oil4 tbsp
- pork, diced500 g
- meat masala powder4 tsp
- onion, medium; finely sliced1/2
- green chile peppers3
- vinegar1 tbsp
- ginger, minced; or ginger paste1 tsp
- garlic, minced; or garlic paste1 tsp
- pork stock cube1 cube
- instant mashed potato, ready-to-mix3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Brown the meat in half the coconut oil. Add half the meat masala powder and fry for a minute.
Add the vinegar and fry for a minute more. Add 1 cup water and cook till the meat is about half done.
Sauté the sliced onions and chopped chillies with the remaining coconut oil in a wok or a suitable vessel over medium heat.
Add the ginger and garlic after about 4 minutes. Keep stir frying for about 3 more minutes.
Mix in the remaining meat masala powder, and cook until the onions are translucent.
Add the beef stock cube and ¼ glass of water, keeping on low heat for around 4 minutes. Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok.
Add the half-cooked meat and mix well. Keep on medium heat until the meat is cooked thoroughly.
Add ¼ cup of water and the potato flakes/powder and mixture. You can vary the amount of the water/potato mix to desired thickness of the dish.
Remove from fire and hold for 3–5 minutes before serving.
