Kavarma

Ingredients

• 2 lb pork shoulder, cubed
• 2 tbsp oil
• 2 onions, sliced
• 2 red bell peppers, sliced
• 8 oz mushrooms, sliced
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1 cup white wine
• 1 tsp paprika
• 1 tsp savory or thyme
• Salt and black pepper
• Chopped parsley, for garnish

Instructions

1. 1Brown the pork in oil in a large pot or individual clay pots.
2. 2Add onions and cook until softened.
3. 3Stir in bell peppers, mushrooms, tomatoes, and garlic, and cook 5 minutes.
4. 4Pour in the wine and season with paprika, savory, salt, and pepper.
5. 5Cover and simmer gently for 60 minutes, or transfer to clay pots and bake at 350°F, until the pork is tender and the sauce has thickened.
6. 6Garnish with fresh parsley and serve hot, traditionally straight from the clay pot.

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