Pork Madras

Submitted by Chef #330621

"A fairly simple and tasty version of the Indian Madras style. Stew beef could be substituted for the Country Style Pork Ribs."

 

• Ready In: 2hrs 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 lbs country-style pork ribs, cut into large chunks
• 2 teaspoons chili powder, not ground red pepper
• 2 teaspoons ground coriander
• 2 teaspoons turmeric
• 1⁄4 teaspoon ground ginger
• 1 pinch cayenne
• 1 pinch salt and pepper
• 1 1⁄4 cups coconut milk
• 2 onions, chopped finely
• 3 garlic cloves, chopped
• 1 1⁄4 cups beef stock or 1 1/4 cups bouillon
• 3 tablespoons butter, oil or 3 tablespoons ghee
• 3 small red potatoes, cut into large bite sized pieces (optional)
• 1 teaspoon lemon juice

directions

1. Mix together all the spices and add a few spoonfuls of coconut milk, enough to make a thin paste. Add enough cayenne to make it fairly hot; enough to give spicy heat to all the meat and onions.
2. Heat the oil or butter, etc. and cook the onions and garlic until lightly browned.
3. Add the paste and continue frying for a couple minutes.
4. Add the meat and stir to cover with the paste and brown a bit. Add the beef broth, bring to a boil, then cover and simmer gently until the meat is very tender - at least 2 hours.
5. Add the optional potatoes when the meat is tender and continue cooking until the potatoes are done.
6. Stir in the remaining coconut milk and the lemon juice and continue simmering for 10 minutes until thickened a bit.
7. Serve over any type of Indian style boiled rice.

Reviews

[Pinay0618]

I have a favorite curry powder that I use regularly, so this was my first time mixing my own spices. Can I just say ... fabulous!!! The house smelled heavenly as we browned the pork, and the 2 hour wait for the pork to become fork tender was almost torture. Even Very Super Bad Child Number One, who is not a big fan of curry, had two helpings. We enjoyed this a lot and will be making frequently - with country style ribs so affordable and such a huge taste payoff for so little effort, this recipe is most definitely a keeper. Thanks so very much for sharing!