Baked pork with cardamom, ginger and yogurt.

Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes | Life and style | The Guardian:
I used a large pork fillet for this, but I am keen to try it with thick chops, too, or maybe even a boned pork belly.
There is nothing to stop you doing it with other meats as well if pork is not your thing.
Try a couple of lamb fillets.
Serves 4.

Ingredients
pork fillets 2, weighing about 350g each
lemon juice of ½
fresh ginger 40-50g
garlic 2 large cloves
natural yogurt 200ml full fat
cumin seeds 2 tsp
coriander seeds 2 tsp
green cardamom 10 pods
cayenne 1 tsp
ground turmeric 1 tsp
onion 1, medium sized
groundnut, vegetable or rapeseed oil 2 tbsp

Squeeze the lemon juice into a bowl.
Peel the ginger then grate it almost to a purée and mix into the lemon.
Grind in a little pepper.

Peel and crush the garlic to a paste, then stir it into the lemon and ginger, together with the yogurt.

Put the cumin and coriander seeds into a spice mill or grind to a coarse powder with a pestle and mortar then add to the yogurt mixture.
Break open the cardamom pods, discard the green shells and grind the black seeds to a coarse powder.
Stir into the yogurt with the cayenne and turmeric.

Put the pork fillets into a baking dish and pour in the spiced-yogurt mixture.
Turn the pork over so it is nicely coated then cover with clingfilm and leave in a cool place for a couple of hours – overnight won't hurt.
How to cook:
Set the oven at 200C/gas mark 6.
Peel and finely slice the onion into rings.
Warm the oil in a pan, add the onions and cook for 7-10 minutes until soft.
Remove the film from the pork, turn the fillets over in their marinade and scatter the onions and oil over the top.
Bake for 45-50 minutes until the onions and pork are golden.
There will be a little lightly curdled juice around the meat.
Cut it into thick slices and serve with the rice dish below, spooning the juices from the dish over as you go.
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