Bhuna Ghost
by Kathleen Morrison
Servings:
INGREDIENTS
750 grams (1-1/2 lb.) pork fillets
2 tbsp. coriander seeds, roughly pounded
1 tsp. pepper
1 tbsp. paprika
Salt
4 tbsp. oil
2 tbsp. finely chopped coriander leaves
Lemon wedges
INSTRUCTIONS
Slit the fillets lengthways and cut each side into quarters. Prick them all over with a fork. Mix together the coriander, pepper, paprika and salt to taste and rub into the meat on both sides. Leave to stand for 1 hour.
Heat the oil in a pan. Add the meat and fry quickly on both sides to seal. Lower the heat and sauté for 5 minutes or until cooked through, stirring and turning to prevent burning. Sprinkle with the coriander and serve with lemon.
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1 Recipe Reviews
Darryl
reviewed Bhuna Ghost
Actually I am suprised as to the type of meat used in the recipe...actually beef is used rather than pork as this is mainly a Mughlai dish...however lamb could be used as well but never pork. This is a first that I've heard of and I'm from India.
