Pork Balls in Curry Sauce

piątek, 31 stycznia 2014

Pork Balls in Curry Sauce

Time: 1 hrs 20 mins

Ingredients

  • 1 1/2 lbs ground lean pork
  • 3/4 cup soft breadcrumbs
  • 1 egg, lightly beaten
  • 3/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 -2 tablespoon crushed red pepper flakes
  • 1 tablespoon curry powder
  • 2 teaspoons fresh ginger, grated
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 cup tomato sauce (or puree)
  • 1 cup chicken broth
  • 3/4 cup sour cream
  • chopped mint (to garnish) or coriander (to garnish)

Directions

  • 1 Combine ground pork, bread crumbs, egg, onion and salt.
  • 2 Shape into 1 1/2-inch balls (about 30).
  • 3 Heat oil in a fry pan.
  • 4 Add half pork balls and cook, shaking pan to brown all sides.
  • 5 Remove browned balls from pan and repeat with remainder.
  • 6 Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
  • 7 Add red peppers, curry powder and ginger; cook and stir about 1 minute.
  • 8 Add onions, garlic, vinegar, tomato sauce, sugar and chicken broth; stir to blend and bring to a boil.
  • 9 Add pork balls; cover; reduce heat and simmer for 45 minutes.
  • 10 Push balls to one side and stir in sour cream; carefully mix sauce and balls.
  • 11 Serve with noodles or rice, if desired and fresh herbs scattered to garnish.

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