https://www.copymethat.com/r/Q6egBqe8K/coconut-pork-stew-with-garam-masala/
69205893
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Q6egBqe8K
2024-04-26 18:23:52
Coconut Pork Stew with Garam Masala
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Coconut milk adds richness and a gentle creamy sweetness to this hearty pork stew, while garam masala, cumin, and cayenne add fragrance and a jolt of spice. Because yellow split peas are cooked along with the pork, you don’t necessarily need to serve this over another starch, making it a warming one-pot meal. However, a side of rice will tame the heat if you’re looking for a slightly mellower meal. And if you want to cool this down even further, substitute mild chiles for the hot ones called for in the garlic coconut oil.
Ingredients
- subheading: FOR THE STEW:
- 2 ½ pounds boneless pork butt (fat trimmed), or pork stew meat, cut into 1 ½-inch pieces
- 2 teaspoons ground cumin
- 1 ½ teaspoons kosher salt, more to taste
- 1 ½ teaspoons garam masala
- ½ teaspoon cayenne
- ½ cup dried yellow split peas
- 2 ½ tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 1 cinnamon stick
- 6 cloves garlic, minced
- 1 serrano or jalapeño pepper, minced
- 1 26- to 28-ounce can or package diced tomatoes
- 1 cup coconut milk, solids and liquid whisked together
- Chopped cilantro, for garnish
- subheading: FOR THE GARLIC-COCONUT OIL, FOR SERVING:
- ⅓ cup coconut oil
- 1 teaspoon mustard seeds
- 6 cloves garlic, thinly sliced
- 3 hot red or green chiles, halved lengthwise, seeds scraped out with a spoon
Steps
Directions at cooking.nytimes.com
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