GOAN PORK CURRY
Inspired By: Goan Pork Curry from “The Complete Low-Fat Cookbook”

Ingredients:
2 tsp PureSpice ® cumin seeds
2 tsp PureSpice ® black mustard seeds
1 tsp PureSpice ® cardamom seeds
1 tsp. PureSpice ® Ground turmeric
1 tsp. PureSpice ® Ground cinnamon
½ tsp. PureSpice ® Malabar Black peppercorns
6 whole PureSpice ® cloves
5 small PureSpice ® dried red chilies
1/3 cup white vinegar
1 Tbsp. brown sugar
1 Tbsp. oil
1 lg onion, chopped
6-8 cloves garlic, crushed
1 Tbsp. PureSpice ® finely grated ginger
3 lb. pork leg, cubed

1.Dry-fry the spices and chilies in a large frying pan for 2 minutes, Place in a spice grinder or food processor and grind until finely ground. Transfer to a bowl and stir in the vinegar, sugar and 1 tsp salt to form a paste.
2.Heat half the oil in a large saucepan. Add the onion and cook for 5 minutes. Place the onion in a food processor with 2 Tbsp of water and process until smooth. Stir in the spice paste.
3.Place the garlic and ginger in a small bowl, mix together well and stir in 2 Tbsp of water.
4.Heat the remaining oil in the pan over high heat. Add the meat and cook in 304 batches for 8 minutes. Return meat to pan and stir in garlic and ginger mixture. Add the spice and onion mix and 1 cup of hot water. Simmer the curry, covered for about an hour. Uncover; bring to boil, and cook, stirring frequently for another 10-15 minutes. Serve with rice.

Hard Boiled Eggs

Ingredients:

12 large eggs
1/4 cup Mango Chutney
4 slices cooked bacon, crumbled
PureSpice ® salt to taste
Freshly Ground PureSpice ® Malabar Pepper

Directions:

1. Place eggs in a sauce pan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes, from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel uinder cold running water.
2. Hlave the eggs lengthwise. remove the yolks, place them in a small bowl, and mash them with a fork. Add the Mango Chutney, sour cream, bacon, salt and pepper. Mis well.
3. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or place around your ham roast.