Pork with Tamarind

Put the tamarind in a large enough bowl and pour the boiling water over it. Stir well and soak for 30 min.

Filter the soaking water through a fine sieve and collect in a baking dish. Squeeze the pulp well with a spoon. Discard any pulp remaining in the strainer.

Blend the garlic, chilies, onions, lemongrass and 1 tablespoon of the tamarind liquid in a hand blender until smooth.

Heat the ghee in a frying pan and stir-fry the cardamom, coriander, turmeric, cinnamon stick, chili spice, ginger paste and the chili-onion paste for 2 minutes until the spices start to become fragrant.

Add the meat and stir-fry until lightly browned and coated with the herb mixture. Extinguish with the remaining tamarind liquid and bring to a boil. Reduce temperature and steam, covered, for about 30 min.

Remove the lid and cook for another 30 min until the meat is tender. Fold in the chopped cilantro. Garnish with cilantro sprigs and chili rings and serve with naan fresh bread.

Tip Dried tamarind is sold in blocks in Asian grocery stores. Alternatively, you can use 450 ml juice of a lemon, but this will give the dish a different flavor.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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