INGREDIENTS

• 2 lb. loin of pork
• 5 fl.oz. whipped yoghurt
• 1¼ tbsp. honey
• 1 crushed garlic clove
• 2 oz. clarified butter
• 1” each orange and lemon peel
• ½ tsp. salt
• 4 grated medium shallots
• 4 ground cardamoms
• ½” splintered stick of cinnamon
• ½ tsp. turmeric
• ½ tsp. ground black pepper
• ¼ tsp. ground mace

SERVES: 4 | PREP: 10 mins | COOK: 25 mins

1. Pound, chop or grate all aromatic ingredients. Wipe the meat, dry and cut into small pieces.
2. Heat a heavy saucepan, put in the honey and stir until it sticks to the bottom but is not caramelized. Moisten with butter.
3. Add the pork, stir and brown over medium heat for about 10 minutes. Add 1 cup of water, season with salt, bring to the boil and simmer gently until cooked.
4. Dry off all moisture. Add the shallots, turmeric, black pepper, orange and lemon peel. Cook and stir over medium heat until butter separates.
5. Add the whipped yoghurt a little at a time. Add the cardamom, garlic and cinnamon and cook for 1 min.
6. Dust with mace. Put on a tight lid and place in a very low oven (110°C / Gas Mark ¼) for a further 15 minutes before serving.