COOKBOOK: Women’s Weekly - Everyday Student Cooking

RATE: ❤️❤️❤️👌🏻👌🏻💲💲

This recipe came from a cookbook that was written for the young ones that have moved out of home, struggling with cooking ideas and are working with limited cash. This is the perfect cookbook!

This recipe was super easy to make and fuss-free. Simple and delicious, great for a beginner in the kitchen. Easy to follow instructions, served with boiled rice and you have a great dinner awaiting you.

Eat it or Starve!?? If you don't like pork….you can eat the rice on its own!

RECIPE

SERVES 4

2 teaspoons cumin seeds

2 teaspoons garam masala

1 tablespoon chopped fresh ginger

6 cloves of garlic

3 tablespoons sweet chilli sauce

2 tablespoons cinnamon

1 tablespoon white vinegar

1 tablespoon tamarind

1kg diced pork

2 tablespoons butter

2 large onions, sliced

2 teaspoons plain flour

1 litre of beef stock

Combine cumin, garam masala, ginger, garlic, sweet chilli sauce, tamarind and pork in a large bowl. Refrigerate 30mins - 1hr.

Heat butter and cook onion until lightly browned. Add pork, stirring for approx 5mins or until pork is lightly browned. Sift in the flour.

Add stock gradually, simmer, for 30mins. Stir regularly until sauce thickens. Serve with boiled rice.

BOILED RICE

HINT: For the best, add a tablespoon or two of butter , add the boiled rice and fold the rice until the butter has melted and covered the rice mixture. Add salt and pepper.