I thought there were few dishes with pork in Indian cuisine because there are more Muslims in India than in any other country. In 2015, the number was 180 million. Not only that, but also among meat-eating Hindus, pork is considered "unclean". In southern India, and especially Goa, you will find more dishes with pork. It's really just a matter of experimenting with Indian spices. I haven't used a lot of pork for Indian, but some for wok, grill and Christmas food.
Now I got a request for ham roast from the kids and the challenge here is to get the flavor well enough into the ham, so the tip is to make a notch and spread the paste inside otherwise all the spice flavor will be on top. You can of course use the other pastes in the same way, but I started carefully since tandoori is a mild flavor.
Since ham is lean and preferred by Norwegians, I made this like this:
This is what you need:
750 gr ham roast
3 tbsp tandoori paste
Procedure:
Spread the paste over the roast and between the cuts.
Put 3-4 dl of water large onion cubes in the bottom and roast in a deep pan. Cover with foil and steam everything in the middle of the oven at 230 ° for about 45 minutes. Remove the foil, turn the heat down to 175 ° and continue roasting with a meat thermometer until it reads 74 ° (well done).
Let the roast rest for 15-20 minutes before cutting into thick slices. Sprinkle with finely chopped coriander.
I fried potato wedges in a frying pan with salt, turmeric and cumin. Drizzled with a little oil. The sauce can be found HERE.
Good luck! Hope you like it! 