Colombo Curry

This recipe is from Cooking Light. It is a Sri Lankan curry, which also found its way to the Caribbean, where it is usually made with goat and calabaza. I often make it with lamb and butternut squash.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  tablespoons  uncooked rice
• 2  teaspoons  coriander seeds
• 2  teaspoons cumin seeds
• 2  teaspoons mustard seeds
• 2  whole cloves
• 2  teaspoons ground turmeric
• 2  teaspoons ground fenugreek
• 1  tablespoon canola oil
• 1 1⁄2 cups green onions, thinly sliced
• 1⁄2 cup shallot
• 2  tablespoons gingerroot, peeled and grated
• 2  garlic cloves, minced
• 1 1⁄2 lbs  pork tenderloin, cut into 1/2-inch cubes
• 3  cups sweet potatoes, peeled and cut into 1/2 cubes
• 1 (14 ounce) can chicken broth
• 1  tablespoon lime juice
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  teaspoons ground fenugreek

Directions

1. Place rice in a small, non-stick skillet; cook 3 minutes over medium-high heat,stirring constantly. Add coriander, cumin, mustard seeds, and cloves; cook 30 seconds, stirring constantly. Add turmeric and fenugreek; cook 15 seconds, stirring constantly. Remove mixture from pan. Let cool for 5 minutes. Place in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large pot over medium-high heat. Add onions, shallot, ginger and garlic; saute 1 1/2 minutes. Add pork; saute 3 minutes. Add sweet potato; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Stir in spice mixture; cover, reduce heat, and simmer for 15 minutes. Stir in lime juice, salt and pepper.