Ragout de porc au yogourt - Test 1

 https://www.zeste.ca/recettes/ragout-de-porc-a-la-menthe-et-au-yogourt

1 - instant hit. Yogurt curdled, didn’t soak the fenugreek but toasted and ground in a pestle, needs rice. Tried with roast potato and not a great match. Rice is king.

2 - I may have discovered something about this recipe. When I first put in the yogurt, it combined with the oil to become this lovely smooth sauce. But in stewing the pork in the yogurt, it curdled and looked gross. I think the order of things is off in this recipe, so I'm going to try a few things to change it, and one of them is putting the yogurt in last, just to warm through.

1 tsp fenugreek (toast and grind before using)

1/2 cup olive oil

1 Tbsp grated ginger

3 garlic cloves, minced

1/4 tsp red pepper flakes

2lbs pork loin, cubed

1 tsp salt

1 Tbsp chilli powder

2 cups plain yogurt 

1 bunch fresh mint

1. In a dry pan toast the fenugreek and grind in a mortar and pestle. 
2. Heat a few Tbsps of the total amount of olive oil in a wide-bottomed pot and brown the pork cubes on all sides. 
3. Add the rest of the oil along with the ginger, garlic and pepper flakes and stir until fragrant.
4. Add the salt, ground fenugreek, chilli powder and mix well.
5. Mix in the yogurt and stir until the yogurt combines with the oil and thickens.
6. Last step before serving, roughly chop the fresh mint and mix in. 
7. Serve with rice.

'Original' translated instructions

1. In a dry pan toast the fenugreek and grind in a mortar and pestle. 
2. Heat the olive oil in a big wide-bottomed pot before adding the ginger, garlic and pepper flakes and stir until fragrant.
3. Brown the pork on all sides. 
4. Add the salt, ground fenugreek, chilli powder and mix well.
5. Mix in the yogurt. Cook for about 20 minutes until the yogurt thickens.
6. Last step before serving, roughly chop the fresh mint and mix in.