Preparation time is 25minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
- 2teaspoons cumin seeds, roasted
- 6 dried red chilies
- 1teaspoons cardamom seeds, crushed
- 1 cinnamon stick
- 10 black peppercorns
- 8 cloves garlic, crushed
- 5tablespoons wine vinegar
- 625grams boneless pork, cut into bite-size pieces
- 2tablespoons sunflower oil
- 1 onion, finely chopped
- 2tablespoons hot curry powder
- 4 potatoes, peeled and quartered
- 6tablespoons tomato paste
- 1tablespoons sugar
- 400grams chopped tomatoes
- 3/4 cup chicken stock
- 1 pinch salt
- 1teaspoons pepper
- 2 sprigs fresh corainder, chopped (to garnish)
Method
Step 1 of 4
Make the spice paste by placing the cumin seeds, dried chilies, cardamom seeds, cinnamon stick, peppercorns, garlic, and vinegar into a small food processor and processing into a smooth paste. Place the pork in a nonmetallic dish and pour over the paste. Rub into the pork, cover, and marinate in the refrigerator for up to 24 hours.
Step 2 of 4
Heat the oil in a large, heavy saucepan and add the onion. Stir-fry for 3-4 minutes, then add the curry powder and the pork. Stir-fry for 3-4 minutes and then stir in the potatoes, tomato paste, sugar, chopped tomatoes, and stock.
Step 3 of 4
Season well and bring to a boil. Cover tightly and reduce the heat to low. Gently simmer for 1½ hours or until the pork is tender.
Step 4 of 4
Garnish with chopped fresh coriander and serve immediately with steamed white rice.
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