Am sol is one of those dishes that my husband enjoys, especially for the memories it evokes of his childhood and growing up in Mumbai and holidays in Goa. Earlier this month, his sister was visiting and we decided to make am sol together so that I could learn how to make it.

Am sol is a super simple Goan dish that can be eaten with chapattis or as a side with rice and curry. Hope you will enjoy this as much as we did.

2 kg pork

6 red Kashmiri chillies, broken into 3-4 pieces each

1 tbsp tamarind soaked in a little warm water

1 big red onion – sliced

salt to taste

Putting it together

Marinate the pork with salt and Kashmiri chilli and leave for an hour.

Add pork to a flat sauteing pan – no oil needed.

Cover for a few minutes.  Stir occasionally and cook on medium heat (5) until the water that leaves the meat is absorbed.

Once the pork is soft, add the tamarind juice. The pork should be extra soft for amsol. Do not add this early since the meat does not cook as easily when tamarind is added.

Add the sliced onion and cook for a few minutes to in-cooperate the tamarind pulp into the gravy. The onion slices can be slightly crunchy when serving.

The best part is that it reheats well so you can make a double portion and save some in the fridge for another day.