Title: Uru Mus Roast (Roast Pork)
Categories: Main dish
Yield: 1 Servings

750 g Lean pork
3 Cardamoms
3 Cloves
4 Black peppercorns
3 Cloves garlic
3 sl Ginger
2 Onions
2 Fresh chillies
50 ml Vinegar
-I teaspoon salt
5 Cm rinnamon stick
-I teaspoon curry powder
50 ml Oil
-I sprig curry leaves

Wash the pork and place in a pan. Crush the cardamoms and cloves
and grind peppercorns, garlic and ginger. Slice the onions and chillies.
Prick the pork all over with a fork, then add the cardamoms, cloves,
garlic, ginger, vinegar, salt, pepper, cinnamon stick and curry powder and
leave to marinate for 1 hour. Cover the pan and cook over a medium heat
until the pork is tender. Remove the pork and gravy to a bowl. Heat the oil
and stir fry the curry leaves and onion for 2-3 minutes. Place the meat
back into the pan together with the gravy and cook for a few minutes
Discard the cinnamon stick, then slice the meat and garnish with sliced
chillies. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224
010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini