Pork Korma in a Clay Pot

"The most delicious korma ever cooked in a clay pot! Try it and see for yourself!"
Preparation25 min.
Cooking120 min.
Тotal145 min.
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  • pork legs - 2 lb (1 kg)
  • onions - 6 heads
  • mushrooms - 14 oz (400 g)
  • oil - 1 cup
  • eggs - 5
  • white wine - 2 cups (500 ml)
  • flour - 4 tablespoons
  • paprika - 2 - 3 tsp
  • black pepper - 2 tsp
  • salt - to taste


Cut the pork in large bites and sprinkle it generously with salt and pepper. Heat oil in large skillet or saucepan and fry the pork pieces 2 times until lightly browned. Braise the meat and remove it, fry the onion coarsely chopped into crescents in the same oil.

In a few minutes add the cleaned and sliced mushrooms to the onion. Sauté the vegetables until softened. Towards the end, add the flour and cook another 1-2 minutes. Season with paprika and black pepper and a little salt if needed.

In a large clay pot, distribute the onion with mushrooms on the bottom. Put the pork on top and pour in the white wine. Close the clay pot with a lid and put it to bake for about 1 hour and 30 minutes in a very hot oven.

Then lightly beat the eggs, add them to the pot and finish cooking for another 10-odd minutes with the lid on, until ready.
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