2 Tablespoons Ghee* or vegetable oil 1 onion, chopped 1/4 teaspoon ground cardamom Pinch of ground cloves 1 cinnamon stick 1-1/2 teaspoon minced garlic 1-1/2 teaspoon minced fresh ginger 2 teaspoons Garam masala** 1/2 teaspoon gf chili powder 2 teaspoons salt 1 lb ground pork 1 russet potato, peeled and diced 14 oz can gf diced tomatoes 1/2 cup water 1 bay leaf 1 carrot, coarsely shredded Chopped cilantro for garnish
Melt the ghee or heat the oil in a large skillet with a lid over medium-high heat. When hot, add onion and saute until soft. Add cardamom, cloves and cinnamon stick and continue to cook until aromatic, about 1 minute. Add garlic and ginger, garam masala, chili powder and salt and stir and cook for another minute. Add pork and cook for 5 minutes or until pork is no longer pick. Break up large clumps. Add potato, tomatoes with juice, water and bay leaf and bring to a boil. Reduce heat to the lowest setting, cover and simmer for 15 minutes. Remove lid, add carrots and simmer for an additional 5 minutes. Adjust seasonings if necessary and serve sprinkled with cilantro.
*Ghee is the Indian version of clarified butter **Garam Masala is a blend of aromatic spices available in specialty food stores and natural food markets.