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Saturday, April 14


Pork or lamb loin roast, trimmed of fat,
cut into 1-inch cubes
2 ½ to 3 pounds
1 teaspoon
Pepper, freshly ground
1 teaspoon
Canola oil
½ cup
Onions, yellow, finely chopped
Garlic, minced
8 cloves
Ginger, peeled, grated
2-inch piece
Cayenne pepper
1 ½ teaspoons
Yellow mustard seeds
1 ½ teaspoons
Cumin, ground
1 ½ teaspoons
Paprika, hot, ground
1 ½ teaspoons
Turmeric, ground
1 ½ teaspoons
Cinnamon, ground
½ teaspoon
Cloves, ground
White wine vinegar
1/3 cup
Chicken broth
1 cup
  1. Place the pork in a bowl, sprinkle with salt and pepper, and toss to coat.
  2. In a large frying pan over medium-high heat, warm the oil.
  3. Working in batches, add the pork, and cook until well browned on all sides, about 6 to 7 minutes.
  4. Transfer to a Dutch oven, and set aside.
  5. Add the onions to the pan, raise the heat to high, and sauté until browned, about 10 to 12 minutes.
  6. Add the garlic, ginger, cayenne, mustard seeds, cumin, paprika, turmeric, cinnamon, and cloves, and sauté until the spices are fragrant and evenly coat the chopped onion, about 1 minute.
  7. Pour in the vinegar, and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  8. Stir in the broth, and bring to a boil.
  9. Pour broth over pork in the Dutch oven.
  10. Partially cover, and cook over low heat until the pork is very tender, and the sauce has thickened, about 1 ½ to 2 hours.
Recipe from Williams-Sonoma Essentials of Slow Cooking.

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