Type what you have

Ingredients

• ✓ black peppercorn
• cilantro
• salt
• tamarind paste
• jaggery
• coconut
• water
• coriander
• red pepper
• ginger root
• garlic
• tomato
• onion
• turmeric
• cooking oil
• cumin seed
• fennel seed
• egg

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Ingredients

• ✓ black peppercorn
• beef bone
• carrot
• yellow onion
• garlic
• apple cider vinegar
• bay leaf
• water
• coriander seed
• clove
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place beef bones on a large rimmed baking sheet.
3. 3 Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
4. 4 Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Sauté function and bring to a boil, uncovered, for about 20 minutes.
5. 5 Skim the top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Sauté function.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set the timer for 2 hours. Allow 30 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
8. 8 Place a large fine-mesh strainer lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones from broth, then pour into the prepared strainer. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
9. 9 Divide among glasses and serve hot or let cool to room temperature, about 45 minutes, then store in the refrigerator for up to 3 days.

By Marianne Williams

Ingredients

• ✓ black peppercorn
• beef short rib
• water
• onion
• beef bouillon cube
• potato
• chayote squash
• carrot
• celery
• salt
• cabbage

Instructions

1. 1 Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
2. 2 Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
3. 3 Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.

By lola

Ingredients

• ✓ black peppercorn
• olive oil
• onion
• garlic
• thyme
• pumpkin puree
• chicken stock
• maple syrup
• salt
• nutmeg
• cinnamon
• heavy cream
• parsley

Instructions

1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Ingredients

• ✓ black peppercorn
• chicken
• water
• carrot
• celery
• onion
• lemongrass
• bay leaf
• carrot
• celery
• chicken soup base
• egg noodle

Instructions

1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Ingredients

• ✓ black peppercorn
• olive oil
• celery
• carrot
• onion
• garlic
• turkey carcass
• salt
• bay leaf
• rosemary
• sage
• water

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Add celery, carrots, onion, and garlic; cook and stir until slightly softened and fragrant, about 5 minutes. Add turkey carcass, salt, bay leaves, peppercorns, rosemary, and sage; cook until fragrant, about 5 minutes.
2. 2 Pour in enough water to cover turkey carcass and vegetables; bring to a boil. Cover the pot, reduce heat to low, and simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain stock into a container; discard carcass and vegetables.

By Shasta

Ingredients

• ✓ black peppercorn
• chicken broth
• sauerkraut
• forest mushroom blend
• bay leaf
• salt
• paprika sausage
• ham
• prune
• vegetable oil
• onion
• all-purpose flour
• paprika
• water
• sour cream

Instructions

1. 1 Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
2. 2 Transfer sausage and ham to a plate. Remove and discard bay leaves.
3. 3 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
4. 4 Meanwhile, cut sausage and ham into cubes.
5. 5 Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. 6 Ladle into bowls and top each with a dollop of sour cream.

By zizala

Ingredients

• ✓ black peppercorn
• thyme
• black pepper
• marjoram
• salt
• bay leaf
• mushroom
• barley
• celery
• onion
• carrot
• thyme
• bay leaf
• celery
• carrot
• onion
• turkey carcass
• water

Instructions

1. 1 Gather all stock and soup ingredients.
2. 2 To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.
3. 3 Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
4. 4 Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
5. 5 Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.
6. 6 Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

By JR

Ingredients

• ✓ black peppercorn
• parsley
• salt
• ginger
• garlic
• egg noodle
• thyme
• rosemary
• kohlrabi
• celery
• carrot
• bay leaf
• chicken bouillon
• sugar
• ginger
• lemon juice
• white wine
• water
• garlic
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Ingredients

• ✓ black peppercorn
• coriander seed
• cumin seed
• cardamom seed
• fennel seed
• mustard seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ black peppercorn
• water
• black tea
• cardamom seed
• cinnamon stick
• sugar

Instructions

1. 1 In a saucepan, bring water to a boil. Add the tea bags, cardamom seeds, cinnamon, and black pepper, then return to a boil. Immediately stir in sugar.
2. 2 Remove pot from heat and let stand for 5 minutes.

By MSucec

Ingredients

• ✓ black peppercorn
• cumin seed
• coriander seed
• cinnamon stick
• bay leaf
• nutmeg
• star anise
• green cardamom pod
• clove
• mace

Instructions

1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

Ingredients

• ✓ black peppercorn
• water
• sugar
• cardamom pod
• clove
• black tea leaves
• milk

Instructions

1. 1 Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!

By JP001

Ingredients

• ✓ black peppercorn
• black cumin seed
• cinnamon stick
• green cardamom seed
• bay leaf
• fennel seed
• clove
• mace
• nutmeg

Instructions

1. 1 Heat a small skillet over medium heat; add cumin seeds, black peppercorns, cinnamon sticks, cardamom seeds, bay leaves, fennel seeds, cloves, and mace. Dry-roast until fragrant, 6 to 10 minutes.
2. 2 Cool spice mixture, then add nutmeg. Grind spice mixture in a spice grinder or coffee grinder into a fine powder. Store in an airtight container.

By Richard Willey

Ingredients

• ✓ black peppercorn
• vegetable oil
• chicken
• tomato
• ginger paste
• serrano chile pepper
• salt
• water

Instructions

1. 1 Heat oil over medium-high heat in a large pan. Lightly brown the chicken on all sides in the oil. Turn heat to low, then stir in the tomato, ginger paste, serrano peppers, crushed peppercorn, and salt. Cover, and simmer for 15 minutes.
2. 2 Pour in the water and turn the pieces of chicken over. Cover, and continue cooking until the chicken is done, about 15 minutes more, adding additional water as necessary.

By nausheen

Ingredients

• ✓ black peppercorn
• vegetable oil
• chicken breast
• green cardamom pod
• garlic
• cinnamon stick
• serrano pepper
• ginger paste
• garlic
• tomato
• water
• paprika
• fenugreek leaves
• salt
• butter
• cream

Instructions

1. 1 Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
2. 2 Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
3. 3 Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

By LUNACITY

Ingredients

• ✓ black peppercorn
• water
• cinnamon stick
• green cardamom
• ginger
• clove
• black tea
• sweetened condensed milk

Instructions

1. 1 Combine water, cinnamon sticks, cardamom pods, ginger, cloves, and peppercorns in a slow cooker. Cook on High for 8 hours.
2. 2 Add tea bags to the slow cooker and steep for 5 minutes.
3. 3 Strain liquid into a clean container; stir in condensed milk. Serve hot.

By Seneca Schurbon

Ingredients

• ✓ black peppercorn
• water
• clove
• cinnamon stick
• ginger
• cardamom pod
• black tea
• brown sugar
• vanilla extract

Instructions

1. 1 Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.

By ave's4cooking

Ingredients

• ✓ black peppercorn
• basmati rice
• vegetable oil
• cumin seed
• clove
• cardamom pod
• bay leaf
• water
• salt

Instructions

1. 1 Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
2. 2 Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
3. 3 Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
4. 4 Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.

By GreenEggsnHam

Ingredients

• ✓ black peppercorn
• vegetable oil
• coriander seed
• onion
• garlic
• cilantro
• pink peppercorn
• red pepper flakes
• cottage cheese
• salt
• white sugar

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add black peppercorns and coriander seeds. Cook until fragrant, about 30 seconds. Stir in onions and garlic; cook until softened, about 5 minutes. Stir in cilantro, pink peppercorns, and red pepper flakes. Cook and stir until flavors combine, 5 to 8 minutes. Remove from heat.
2. 2 Stir cottage cheese into the peppercorn mixture. Season with salt and sugar; mix well to combine.

By Shubho Dutta

Ingredients

• ✓ black peppercorn
• whole milk
• heavy cream
• sugar
• cinnamon stick
• black tea
• garam masala
• cardamom pod
• star anise
• nutmeg
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
2. 2 Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. 3 Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

By Kimberly G

Ingredients

• ✓ black peppercorn
• vegetable oil
• clove
• black cardamom seed
• cinnamon stick
• garlic powder
• water
• green pea
• basmati rice
• water
• salt

Instructions

1. 1 Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. 2 Add the green peas to the pan, cover and cook for about 5 minutes.
3. 3 Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

By FKhan

Ingredients

• ✓ black peppercorn
• water
• brown sugar
• ginger root
• cinnamon stick
• green cardamom
• clove
• bay leaf
• fennel seed
• darjeeling tea leaves
• milk

Instructions

1. 1 Combine water, brown sugar, ginger, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes.
2. 2 Remove from the heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil. Strain tea into tea cups.

By food4fit

Ingredients

• ✓ black peppercorn
• vegetable oil
• chicken thigh
• onion
• ginger garlic paste
• curry powder
• cinnamon stick
• green cardamom
• bay leaf
• clove
• red pepper flake
• coriander seed

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ black peppercorn
• green mango
• garlic
• ginger root
• white sugar
• salt
• cumin seed
• red pepper flakes
• clove
• cardamom seed
• cardamom pod
• cinnamon stick
• white vinegar

Instructions

1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Ingredients

• ✓ black peppercorn
• kashmiri chile pepper
• cinnamon stick
• cumin seed
• turmeric
• clove
• white vinegar
• salt
• pork loin roast
• vegetable oil
• onion
• garlic
• ginger root
• water
• white vinegar
• green chile pepper

Instructions

1. 1 Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
2. 2 Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
3. 3 When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
4. 4 Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.

By Alina

Ingredients

• ✓ black peppercorn
• tamarind juice
• green bean
• tomato
• potato
• curry leaf
• onion
• oil
• ginger
• garlic
• cardamom pod
• coriander seed
• cumin seed
• cinnamon stick
• kashmiri chile pepper
• salt
• beef stewing steak

Instructions

1. 1 Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
2. 2 Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
3. 3 Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
4. 4 Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

By Allrecipes Member

Ingredients

• ✓ black peppercorn
• light cream
• cilantro
• green chile pepper
• onion
• vegetable oil
• chicken
• green cardamom
• cinnamon stick
• black cumin seed
• salt
• chili powder
• ginger
• garlic
• garam masala
• almond
• greek yogurt

Instructions

1. 1 Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
2. 2 Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
3. 3 Garnish servings with more fresh cilantro.

By with_an_el

Ingredients

• ✓ black peppercorn
• cilantro
• pork stock
• salt
• turmeric
• tomato
• curry leaf
• vegetable oil
• pork
• water
• vinegar
• clove
• cinnamon stick
• cumin seed
• mustard seed
• garlic
• ginger
• onion

Instructions

1. 1 Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
2. 2 Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
3. 3 Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
5. 5 Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
6. 6 Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

By Leeloo

Ingredients

• ✓ black peppercorn
• nutmeg
• tamarind pulp
• salt
• water
• chicken breast
• onion
• garlic
• turmeric
• coriander seed
• fennel seed
• cumin seed
• poppy seed
• star anise
• clove
• cinnamon stick
• red chile pepper
• coconut
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
2. 2 Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
3. 3 Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
4. 4 Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

By dVOKDAqueen