Kavarma

Kavarma: Step by Step

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1. Brown the pork in the oil in 2 batches for 8 minutes each. Lift out.

   Mark done Start 8 min timer

2. Soften the onions in the fat for 10 minutes. Add the peppers, mushrooms and garlic for 5 minutes.

   Mark done Start 10 min timer

3. Take off the heat and stir in the paprika, then add the tomatoes, wine, bay and salt. Return the pork.

   Mark done

4. Cover and simmer for 40 minutes.

   Mark done Start 40 min timer

5. Crack the eggs on top for the last 5 minutes. Scatter with the parsley.

   Mark done

Things to Watch For

1. Brown the pork in batches.
2. Add the paprika off the heat.
3. Crack the eggs on at the end.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve It With

Crusty bread · Rice · Red wine · Shopska salad

Leftovers

Keeps for 3 days in the fridge.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.