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Pork Kavarma in a Clay Pot

IvanIvan
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Pork Kavarma in a Clay Pot
29/07/2021
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Preparation25 min.
Cooking120 min.
Тotal145 min.
Servings4
"The most delicious korma ever cooked in a clay pot! Try it and see for yourself!"

Ingredients

  • pork legs - 2.2 lb (1 kg)
  • onions - 6 heads
  • mushrooms - 0.9 lb (400 g)
  • oil - 1 cup
  • eggs - 5.
  • white wine - 2 and 1/2 cups (500 ml)
  • flour - 4 tablespoons
  • paprika - 2 - 3 tsp
  • black pepper - 2 tsp
  • salt - to taste
measures

How to cook

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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