Active Time

　　30 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 6 servings

　　2 1/2 lb trimmed pork shoulder, cut into 3/4-inch pieces

　　1 1/4 teaspoons kosher salt

　　2 tablespoons olive oil

　　3 large garlic cloves

　　1 teaspoon dried summer savory

　　3/4 teaspoon coriander seeds

　　1/2 teaspoonfenugreek seeds

　　1 large red onion, finely chopped

　　1/2 teaspoon ground dried marigold or turmeric

　　1 cup water

　　1/2 cup chopped fresh cilantro

　　3 tablespoonsajika plus more for serving

　　Accompaniment:elarji , mashed potatoes, or noodles

　　

Step 1

Put pork in a heavy 4-quart pot and sprinkle with 1/2 teaspoon kosher salt and pepper to taste. Cover pot and let meat steam over high heat, stirring once, 10 minutes. Remove lid and cook, stirring occasionally, until juices are evaporated, 8 to 10 minutes. Stir in 1 tablespoon oil and sauté, stirring occasionally, until meat is browned, 6 to 8 minutes.

　　

Step 2

While pork is steaming, mash garlic, savory, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see cooks’ notes, below). Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.

　　

Step 3

Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring, 1 minute. Add onion, fenugreek mixture, and marigold and cook, stirring occasionally, until onion is softened, about 5 minutes.

　　

Step 4

Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.

　　

Step 5

Stir in cilantro, 3 tablespoons ajika, and pepper to taste. Serve more ajika on the side.

　　Cooks' notes:

　　•Instead of using a mortar and pestle, you could mash the garlic with the side of a large knife and grind spices in an electric coffee/spice grinder.

　　•Traditionally, pomegranate seeds are sprinkled over the stew just before serving.