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Pork Curry Gurkha-Style

Monday, 26 May 2008


Gurkhas, the sturdy soldiers from Nepal, took this curry formula wherever they went, be it Malaya or the Falkland Islands. The use of yogurt in this curry tempers the chiles. Note that this recipe requires advance preparation.


At a glance
East Indian
Cooking Method
Heat Level
Main Course
  • 1 teaspoon white vinegar

  • 1 tablespoon cayenne powder

  • 2 pounds lean and boneless pork, cut into 1-inch cubes

  • 1 2-inch piece of ginger, peeled and minced

  • 2 cups unsweetened yogurt

  • 1 teaspoon vegetable oil

  • 1/4 cup ghee (clarified butter, or substitute vegetable oil

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon turmeric powder

  • 1 cup water

  • Salt to taste

  • ½ cup cilantro leaves

  • 1 teaspoon cumin powder

  • 1 teaspoon nutmeg powder

  • ½ teaspoon clove powder

  • ½ teaspoon cardamom powder


  • Combine the vinegar and cayenne powder and toss the meat in it. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.

    Heat the oil in a skillet over low heat for 1 minute; add the ghee, the pork with its marinade, black pepper, turmeric, water, and salt, and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.

    Add the cilantro, cumin, nutmeg, cloves and cardamom powders, stir in well, and serve hot.


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