The base:
3-4 tbsp evoo
3 middle-sided yellow onions, finely chopped
2 gloves, crushed
1 star anise
4 gloves
1 tsp mustard seeds
1 black cardamom
1 fresh turmeric (4 cm), grated
1 tbsp dried ginger powder
2 tsp of Mehran Achar Gosht Masala powder (this spice mix contains salt).
Stir-fry mixing continuously and adding water if the mixture starts sticking to the pot of the pan/pot.
When the onions are caramelised, add in:
500g thinly sliced pork meat, not too lean
6 sweet Palermo peppers, roughly chopped
Now stir-fry until the mix getting dry, then add:
400 g tomato puree
250g coconut milk
Simmer for 30 minutes, occasionally stirring.
Meanwhile, cook rice. When it is almost ready mix in:
1 tps barberries
1 tps golden raisins
2 tbsp pistachios, sliced
1 courgette, chopped and fried with 1 tsp of caraway seeds
Just before serving mix in the curry 1/2 cup of coriander or parsley leaves.
Serve hot!
