Ingredients: 

• 2kgs pork shoulder, cubed small

• 1 tbsp Greek yogurt

• 2 tbsp meat curry powder

• 1-2 tbsp ginger paste

• 3 large red onions, finely sliced

• 1 large yellow onion, finely sliced (added in the end when curry is cooked)

• 2-3 tbsp meat curry powder

• 1-2 tsp chilli powder

• 2-3 tsp Garam masala

• Salt

• Coconut oil for cooking
  

Method:

1. Marinate the pork shoulder cubes with meat curry powder, Greek yogurt and ginger paste for at least an hour or best, overnight (refrigerated).

2. Once you’re ready to cook the pork, heat your pan and add enough coconut oil to sauté the sliced onions. I like to add a pinch of salt while I cook the onions because this helps cook down and brown up the onions a little bit faster. Cook till the onions are brown and caramelised.

3. Add the marinated pork cubes. Continue cooking the pork and coat it well with the caramelised-oniony oil. You want to keep stirring so the meat cubes get a good sear.

4. Add the meat curry powder, Garam masala and a bit more salt. I don’t add any water / liquid to cook this dish. So when the meat is searing away, I turn heat to low, cover it slightly with a lid and let it simmer away in its juices. If you think that it’s burning at the bottom or the mixture is too dry, you can add a tiny splash of water. Give it a good mix and continue cooking.

5. Cook till meat is soft and tender (this should take at least about an hour). Season well because a good curry needs salt. Finally, add the sliced onions and cook till soft.

This dry curry goes well with rice and sothi.

Note: If you don’t want to use pork, you can use lamb, mutton or beef. Chicken works too. Cooking time may vary. Happy trying!