A LITTLE GARAM MASALA AND A LITTLE TARMARIND SOME TURMERIC AND BAM YOU HAVE A INDIAN DISH

by CHEF DAN serves 2-4




INGREDIENTS:



1 cup plain yogurt

2 teaspoon garam masala

1 teaspoon ground turmeric

3 garlic cloves

1/2 onion

1 tablespoon brown sugar

1/2 teaspoon fresh ground black pepper

1/4 teaspoon salt

1 tablespoon tamarind concentrate or 3 tablespoons lemon juice

1-1/2 pound pork tenderloin or 2-3 skinless, boneless, chicken breasts



DIRECTIONS:



1.Place all marinate ingredients in a food processor and puree till smooth.

2.Place the meat in a zip-lock bag and pour in pureed marinate.

3.Seal bag and turn several times to coat the meat completely.

4.Refrigerate over- night or for at least 6 hours.

5.In a skillet add a little olive oil over medium-high heat.

6.Remove the meat from the marinate and pat dry with paper towels.

7.Season meat with S&P and place in the hot skillet, browning both sides about 4 minutes each side.

8.Add reserved marinate, cover and reduce heat to medium-low and simmer for about 35-45 for the pork. 20-30 minutes for the chicken.

9. Serve with rice.



ENJOY DAN: hallelujah