Pork Curry with Tamarind and Ginger
Cut the pork into cubes. Peel and chop the ginger. Rinse and chop the chile peppers. Remove the seeds if spice isn't desired. Peel the onions and slice into thin rings.
Heat the ghee in a saucepan. Add the pork and cook until browned. Season with salt to taste, coriander and turmeric. Add the ginger, chile and onions, and cook for 2-3 minutes. Stir in the broth, coconut milk and tamarind paste. Cook over low heat until the pork is tender, about 30 minutes.
Rinse the cilantro, shake dry and chop. Divide the curry between bowls and garnish with the cilantro. Serve with basmati rice or naan bread if desired.