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1.
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Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat on meat as this is desirable.
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2.
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Heat half the butter in a heavy based pan and brown potatoes. Remove and keep aside.
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3.
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Add remaining butter and brown pork on each side, push to side of pan.
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4.
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Trim and clean mushrooms and fry quickly in pan next to meat. Stir to combine. Reduce heat to low.
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5.
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Pour in wine, add salt and pepper to taste and place potatoes on top.
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6.
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Sprinkle with coriander seeds, cover pan with lid and simmer over low heat for 45 minutes or until pork and potatoes are tender.
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Serve with a tossed green salad.
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* Source: The Complete Middle East Cookbook, by Tess Mallos * Typed for you by Karen Mintzias
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