Mélange Travel & Lifestyle Magazine October 2016 | Page 237

INGREDIENTS
800g porc meat
4 chives
5 parsley sticks
2 chilis
1 thyme stick
1 onion
1 zucchini
1 aubergine
3 potatoes
1 green mango
7 cloves of garlic
1 pinch of coriander and aniseed
2 spoonfull of massalé or Colombo powder
1 pinch of clovepowder juice of
1 lemon, vinegar, oil, salt, pepper

PREPARATION
Season the meat, cut in pieces, with salt, pepper, 5 mashed garlic cloves, 1 chopped
chili, the clovepowder and a little vinegar. Let it soak for about 30 minutes.
Chop finely the chives, onion and the rest of garlic. Fry them gently in a bit of oil, then
add the coriander, aniseed and thyme. Add the meat and the chopped mango and let
brown the meat. Add the second chili.
Chop the aubergine, the zucchini and the peeled potatoes. Add them to the meat with
the massalé (or the Colombo powder), mixed with a little water, cover the meat with
water, put the lid on the saucepan and let simmer about 50 minutes (stir from time to
time).
5 minutes before the end of cooking, add the lemon juice.
Serves: 4

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