Pork Aachi

• 4 tablespoons coconut oil
• 500 grams pork, diced
• 4 teaspoons meat masala powder
• ½ of a medium sized onion, finely sliced
• 3 green chile peppers
• 1 tablespoon vinegar
• 1 teaspoon minced ginger (or ginger paste)
• 1 teaspoon minced garlic (or garlic paste)
• 1 pork stock cube
• 3 tablespoons ready-to-mix potato mash

Ingredients for 2 servings (900 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Brown the meat in half the coconut oil. Add half the meat masala powder and fry for a minute.

   Stovetop
2. 2

   Add the vinegar and fry for a minute more. Add 1 cup water and cook till the meat is about half done.

   Stovetop
3. 3

   Sauté the sliced onions and chopped chillies with the remaining coconut oil in a wok or a suitable vessel over medium heat.

   Stovetop
4. 4

   Add the ginger and garlic after about 4 minutes. Keep stir frying for about 3 more minutes.

   Stovetop
5. 5

   Mix in the remaining meat masala powder, and cook until the onions are translucent.

6. 6

   Add the beef stock cube and ¼ glass of water, keeping on low heat for around 4 minutes. Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok.

   Stovetop
7. 7

   Add the half-cooked meat and mix well. Keep on medium heat until the meat is cooked thoroughly.

   Stovetop
8. 8

   Add ¼ cup of water and the potato flakes/powder and mixture. You can vary the amount of the water/potato mix to desired thickness of the dish.

9. 9

   Remove from fire and hold for 3–5 minutes before serving.