Description Edit

A traditional alternative to the tandoori, this stir-fried barbecue dish is cooked and packed with real yogurt, vegetables, herbs, spices, and wheat berries and keeps a red-hot aroma with the pork.

Ingredients Edit

For garnishing Edit

Directions Edit

  1. Cook pork in nonstick skillet, half at a time, 2 minutes or until browned, turning occasionally. Transfer to the platter.
  2. In the same skillet, sauté onion and garlic 1 minute.
  3. Add plums; sauté 1 minute longer. Remove from heat.
  4. Return pork to the pan. Combine yogurt with flour.
  5. Add to the skillet along with ginger, turmeric, and pepper.
  6. Bring to boil, then simmer 10 minutes, stirring occasionally. Serve over nutty rice and surround with condiments.

For the rice Edit

  1. Bring 2 cups water to boil in a saucepan.
  2. Add ¾ cup brown rice and ¼ cup wheat berries. (Or, omit wheat berries and use 1 cup brown rice. )
  3. Return to boil, cover and simmer 20 to 25 minutes or until rice is tender.
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