Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2-3 minutes or until browned. Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender. In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens. Serves four. Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (705g)|
|Recipe Makes: 4|
|Calories from Fat: 202 (41%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 139.1mg||43 %|
|Sodium 1315mg||45 %|
|Potassium 1176.5mg||31 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 21.5g|
|Protein 49.2g||70 %|
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Calories per serving: 498
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