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root
Senior Member

Posts: 330
Registered:
February 2004

Bombay Pork Skillet Wed, 11 February 2004 22:35
4 boneless pork chops, cut into 3/4-inch cubes
2 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.

      
Anonymous Poster

Re: Bombay Pork Skillet Sun, 05 June 2005 11:17
What kind of spice is mace? Does it have a flavor similar to something else? I am trying to decide if I should leave it out of this recipe. Thanks! Jenn
      
root
Senior Member

Posts: 330
Registered:
February 2004

Re: Bombay Pork Skillet Mon, 27 June 2005 22:34
Mace is the outside skin that is peeled off of nutmeg before it's ground up. I'm not sure how the taste differs, but I know it's commonly used in sauces in the caribbean. You should be able to find it at your local grocer, but if you can't, try a specialty store.
      
    
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