2 lb. pork (trimmed and cut in 1 clove garlic squares 2 inch) 1-2 green hot peppers 2 cardamom 10 almonds (optional) 1 (1 inch) piece cinnamon stick 1/2 tsp. saffron 4 whole cloves 5 Tbsp. yogurt 24 peppercorns 2 Tbsp. hot milk 1 Tbsp. coriander seeds 4 Tbsp. vegetable oil 2 medium onions 1 c. warm water 1/2 x 1/2 inch fresh ginger salt to taste (chopped)
Prick pork with fork. Grind next 5 ingredients in a blender ]adding enough water to make it into a juicy fine paste. Mix this with yogurt and smear on pork. Let it stand for 1 hour. Grind onion, ginger, garlic and hot peppers adding enough water to make it into a fine juicy paste. Blanch and slice almonds. Heat 2 tablespoons of milk for 1 minute and soak saffron in it. Heat oil and fry onion paste in it for 2- 3 minutes. Add pork. Fry until light brown, stirring continuously. Add salt and 1 cup of warm water. Cover with tight lid and cook on low heat until tender and dry. Add saffron and almonds. Stir and cook for 5 minutes. Remove from heat and serve hot