Roasted Pork with fresh figs

Ayurveda always emphasizes being in touch with the current season and using whatever fresh fruits and vegetables are available. One of the great things about California is that we get a variety of fresh produce throughout the year. I recently obtained a large tray of fresh figs and had to figure out how to use them. Besides gobbling up as many as I could and freezing some, I needed to figure out a way to cook some as an entrée. Thus I came up with the following recipe:

Roasted pork with fresh figs

1 pound of ground pork
1 tablespoon turmeric
2 teaspoons clove powder
2 teaspoon coriander powder
half teaspoon allspice
half teaspoon cumin seeds
1 teaspoon salt (add more to taste)
2 tablespoons olive oil
6 fresh figs, sliced into thin strips

— in saucepan, heat olive oil and cumin.
— when cumin is browning, add the pork and remainder of spices. Stir well to blend all the spices evenly in the pork.
— Cook on medium heat for about 10 minutes, stirring occasionally
— once the meat is fully cooked, scatter the fresh figs throughout the saucepan and stir well.
— Turn off heat and cover. The remaining heat is just enough to lightly caramelize the figs and allow the various Indian spices to permeate them and create a sweet spicy flavor.

Serves 4 people. Pairs well with brown rice, naan or chapati. Try it out and let me know how it turns out!


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