Bhuna Ghost

1-1/2 lb. pork fillets
2 tbsp. coriander seeds, roughly pounded
1 tsp. pepper
1 tbsp. paprika
Salt
4 tbsp. oil
2 tbsp. finely chopped coriander leaves
Lemon wedges

Directions:

Slit the fillets lengthways and cut each side into quarters. Prick them all over with a fork. Mix together the coriander, pepper, paprika and salt to taste and rub into the meat on both sides. Leave to stand for 1 hour.

Heat the oil in a pan. Add the meat and fry quickly on both sides to seal. Lower the heat and sauté for 5 minutes or until cooked through, stirring and turning to prevent burning. Sprinkle with the coriander and serve with lemon.

User Reviews:

Actually I am suprised as to the type of meat used in the recipe...actually beef is used rather than pork as this is mainly a Mughlai dish...however lamb could be used as well but never pork. This is a first that I've heard of and I'm from India.

Submitted by Darryl on December 05, 2001

Add your review of this recipe.