Colombo Curry

• 2 tablespoons uncooked rice
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons mustard seeds
• 2 whole cloves
• 2 teaspoons ground turmeric
• 2 teaspoons ground fenugreek
• 1 tablespoon canola oil
• 1 1/2 cups green onions, thinly sliced
• 1/2 cup shallot
• 2 tablespoons gingerroot, peeled and grated
• 2 garlic cloves, minced
• 1 1/2 lbs pork tenderloin, cut into 1/2-inch cubes
• 3 cups sweet potatoes, peeled and cut into 1/2 cubes
• 1 (14 ounce) can chicken broth
• 1 tablespoon lime juice
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons ground fenugreek

1. Place rice in a small, non-stick skillet; cook 3 minutes over medium-high heat,stirring constantly. Add coriander, cumin, mustard seeds, and cloves; cook 30 seconds, stirring constantly. Add turmeric and fenugreek; cook 15 seconds, stirring constantly. Remove mixture from pan. Let cool for 5 minutes. Place in a spice or coffee grinder; process until finely ground.
2. Heat oil in a large pot over medium-high heat. Add onions, shallot, ginger and garlic; saute 1 1/2 minutes. Add pork; saute 3 minutes. Add sweet potato; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Stir in spice mixture; cover, reduce heat, and simmer for 15 minutes. Stir in lime juice, salt and pepper.

rice, coriander seeds, cumin seeds, mustard seeds, cloves, ground turmeric, ground fenugreek, canola oil, green onions, shallot, gingerroot, garlic, pork tenderloin, sweet potatoes, chicken broth, lime juice, salt, black pepper, ground fenugreek

Taken from www.food.com/recipe/colombo-curry-318787 (may not work)