Entertaining this weekend?  Show some versatility and expose your guests to some international fare.  This new twist on a traditional Indian dish is a savory treat that your friends will love!

Pork Biryani Popovers
(Serves 8)

• 4, boneless pork chops
• salt
• black pepper
• 1, yellow onion
• 1,  green bell pepper
• 4, cloves garlic
• 1, Tbsp. curry powder
• 1, tsp. turmeric
• ½, tsp. marjoram
• ¼, tsp. red pepper (more if desired)
• ½, cup tomato sauce
• 1, Tbsp. honey
• 3, Tbsp. ghee (or clarified butter)          
• 2, rolled pie crusts (uncooked)

Prep

Pre-heat over to 375 degrees. Cut pork chops into ½ inch pieces and season liberally with salt and pepper. Finely chop onion, bell pepper and garlic. Cut pie crusts into 2 inch squares and roll with a rolling pin into thin, 3 inch squares.

Cook

Heat a large skillet over medium-high heat. Add 2 Tbsp. ghee and when it begins to smoke, add seasoned pork and cook until browned. Add onions, bell pepper and garlic and cook until onions are translucent. Add curry powder, turmeric, half of the marjoram and red pepper and stir until fully incorporated. Add tomato sauce and honey and cook until thickened.

Spoon a small amount of cooked curry onto the center of a pie crust square and fold each corner to the center. Pinch the corners of the new folds to seal. Brush tops with remaining ghee and dust lightly with marjoram.

Bake at 375 degrees for 25 minutes or until golden brown.

Plate and serve hot with tzatziki or yogurt sauce for dipping.

Copyright © 2010 – Tom Ramsey