Now at last I have a working oven and stove again, and I am released from bondage to the slow cooker. I also bought a big pile of nicely priced short-dated lean pork fillets last time I was in Halls Creek.
This is the same recipe I made earlier using beef. It is traditionally made with pork. Here we go again, this time with tender, lean pork that will not need slow cooking. I knew this because have already tried a fillet. Of course as usual on second goes, I had to indulge my habit of tweaking the recipe a bit. I substituted macadamia oil for olive and added garlic. I also added a little water to keep the sauce from drying out while simmering.
This is a very pleasant hot curry. My lips are tingling. This recipe is certainly good with Pork or beef, and I am pretty sure it would be just as good using chicken, goat or lean lamb.
- 400g lean pork cut into largish cubes 2-3cm.
- 1 onion finely diced
- 1 onion finely sliced
- 3 Tbsp. cider vinegar
- 3 Tbsp. macadamia oil
- 2 bay leaves
- 2 tsp. cumin
- 2 tsp. turmeric
- 1 tsp. mustard powder
- 2 tsp. ground ginger
- ½ tsp. cayenne pepper
- 2 tsp. chilli
- 1 tsp. Garam masala
- 1 heaped tsp crushed garlic
- More oil for frying
- Mix the spices, vinegar, garlic, chopped onion and macadamia oil and add to the meat, stirring to ensure each piece is well coated.
- Cover, refrigerate and leave to marinate for at least 6 hours, preferably overnight.
- Brown the sliced onion in hot oil
- Add the bay leaves
- Add the meat and spices
- Cook on high heat while stirring until the meat is browned
- Turn down the heat to a slow simmer and continue to cook, stirring occasionally until the meat is done (add a little water if necessary).