Tender and mouthwatering, this pork tikka dish is encrusted in spices and is a popular dish in roadside restaurants. It can be served with chapatis, roti or naan.
SAUCE
1 red onion, roughly chopped
1 clove garli,c roughly chopped
1 inch ginger, roughly chopped
1 green chillies, roughly chopped
3/4 cup cilantro
1/2 cup Organic Grassfed Ghee*
1 Tbsp DIY Garam Masala* (for sprinkling)
Instructions:
MARINADE
1. Throw all marinade ingredients in a food processor or blender and blend until paste.
2. Put pork in container, add the marinade and mix well. Cover and marinate in the fridge overnight or for at least 2 hours.
SAUCE
1. throw all sauce ingredients in a food processor or blender and blend until paste.
2. Heat ghee in a large frying pan, large enough to put the meat in a single layer. (don't put meat in pan yet.
3. Add in sauce and stir on a medium heat, until softened but not brown.
PUTTING IT TOGETHER
1. Increase heat to high and add pork and marinade.
2. Stir constantly for about 5 minutes, reduce heat to medium and let it simmer (uncovered) for 15-20 minutes, or until there is no more liquid. The meat and the dryish sauce with be a rich brown.
3. Season with salt (to taste) and sprinkle with extra garam masala. Cook for another couple minutes to allow seasoning to absorb.
4. (Serve on top of Naan or one of the other flatbreads.)
