Serves 4 to 6
This excellent recipe for pork and apple curry come from England and reflects the influence of India had on English food during her imperial era.
- About 2 tablespoon olive oil or ghee – (clarified butter)
- 2 pounds diced pork shoulder or butt
1 large yellow onion, diced - 2 cloves of garlic, minced
- 1 tablespoon curry powder
1 teaspoon finely grated fresh ginger root - 1/2 teaspoon cumin seeds
- Dry chili flakes to taste
- 2 cups beef or chicken stock or 1, 14.5-ounce canned commercial
- 2 to 3 firm apples, peeled, cored and chopped
- 2 tablespoons cornstarch
- About a tablespoon minced fresh mint leaves
- 1/4 cup chopped fresh cilantro leaves
- Salt and fresh, coarse ground black pepper to taste
In a large heavy skillet, heat the olive oil or ghee and brown the pork on all sides. Remove from the skillet and set aside. Add more oil or ghee if necessary and lightly sauté the onion and garlic until pinkish and translucent. Add the curry powder, ginger, cumin and chili flakes if using, and stir gently to thoroughly incorporate. Return the pork to the skillet and stir. Add all but one-quarter cup of the stock or broth, cover and simmer until the pork is fork tender.
Add the apples and continue to cook until the apples are very tender but not completely mush. Blend the cornstarch with the reserved broth and add to the skillet. Continue to simmer, stirring to prevent scorching, until the sauce is thickened. Add the mint and cilantro, stir gently and season to taste with salt and pepper. Serve hot over steamed rice. Garnish with sprigs of fresh cilantro.
Brown pork and onion in margarine in a large skillet. Add apples. Mix flour, curry powder, ginger and salt and add to pork. Add bouillon cubes and the hot water. Bring to a boil and stir to dissolve cubes. Cover and simmer 45 minutes, or until pork is tender. Serve on rice. Serves four.