Indian Pork Curry
Taken from Acme Farms and Kitchen Weekly Menu
2 tbsp ghee
1 lb pork kabob cut into 1/2″ cubes
1 onion, finely chopped
1″ minced ginger (I used lazy ginger from Trader Joes)
1 tbsp curry powder
3 carrots, peeled and cut into 1/2″ dice
1 15 oz can diced tomatoes
1 cup water
1 bunch mustard greens, thinly sliced
1/2 bunch cilantro, chopped for garnish
Melt ghee in a skilled over medium heat and add the pork kabob. Sear, turning occasionally until brown on all sides. Add the onions and sauté until golden brown.
Add garlic greens, ginger and curry powder and cook 1 minute more.
Add the carrots, tomatoes and water to the pan.
Cover reduce heat to medium and simmer for 1 hour or until the pork is tender.
Stir in the mustard greens.
Serve over cauliflower rice with cilantro garnish.