MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Anday Shikar (Pork With Eggs)
 Categories: Indian
      Yield: 1 Batch
 
  1 1/2 lb Boneless pork
      1    Lemon
      3 oz Ghee or cooking oil
      1 sm Onion
      2 cl Garlic
      1    Ginger piece (2")
      4    Cardamoms
      4    Cloves
      1    Cinnamon stick (2")
      3 ts Ground coriander
      1 ts Ground cumin
      1 ts Ground turmeric
  1 1/2 ts Black pepper
      2    Dried red chillies
      3    Eggs
  1 1/2 ts Salt
      1 tb Cilantro; chopped
  
  Preparation time: 10 minutes plus 2 hours marinating
  Cooking time: 1 hour 30 minutes
 
  Pork is not generally eaten in India for two reasons. Firstly, it is
  abhorred by Muslims, who regard the pig as unclean, secondly, even
  those of the majority who are permitted to eat pork regard it with a
  certain amount of skepticism due to the health dangers pork can bring
  when eaten in a hot country. Much of the pork on offer in India comes
  from wild boar, which are still hunted through the sugar cane
  plantations on horseback, with nothing more than lances. This is the
  famous "pig sticking" of the British Raj. It is a dangerous sport
  that many would regard as cruel, although it has to be said that when
  armed with a lance on horseback the chances of falling off are great.
  Once off, the wild boar has more than an even chance of getting [its]
  own back!
  
  Trim off any excess fat from the pork and cut into 1" cubes. Squeeze
  over the juice of the lemon and marinate for 2 hours or so.
  
  Heat the ghee or cooking oil in a heavy saucepan. Peel the onion,
  slice it thinly, and fry gently until it begins to soften. Peel the
  garlic, slice thinly, and fry for a further 1-1/2 minutes. Then peel
  the ginger, cut it into thin strips, and add to the saucepan,
  together with the cardamoms, cloves, and cinnamon. Stir in well for
  another minute and add the coriander, cumin, turmeric, black pepper,
  and dried red chillies. Stir in well until the chillies begin to
  break up. Cook gently for 2 minutes. Meanwhile hardboil the eggs.
  
  Now add the pork and the salt and continue to cook for a further 2 to
  3 minutes, stirring to ensure the pork is well coated with the spice
  mixture. Add enough boiling water just to cover the pork, cover the
  saucepan with a tight-fitting lid, and simmer on a very gentle heat
  for 45 minutes. Shell the eggs and cut them lengthways into halves.
  As soon as the pork begins to become tender, gently lower the eggs
  into the curry mixture and continue to cook for another 15 minutes or
  so. Once the pork is tender, transfer to a serving dish, being
  careful not to break the eggs. Sprinkle with the cilantro leaves and
  serve.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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