I'm back from the road show...and here at last, is my favourite curry - elegant and rich, tasty in the extreme.
I'll put the measurings in "old fashioned" so that hopefully it will make it easier to follow!
1 tbspn sunflower oil
1 oz unsalted butter
2 and 1/4 diced, lean pork
1 clove garlic, crushed
2 medium onions, finely chopped
2 large ripe tomatoes
8 fl oz chicken stock
1 stick cinnamon (quill)
1 tsp ground cumin
1 tspn ground coriander ( I grind mine fresh from the seeds but you can buy it already ground)
2 tspn curry powder
1 oz soaked dried apricots, sliced
1 oz figs, soaked and sliced (I use more because I love the taste and feel of the figs in this dish)
3 bananas, sliced ( I use green ones)
1 tbspn mango chutney
4 tbspn single cream
a squeeze of lemon juice
salt and freshly ground black pepper
Heat the oil and half the butter in a heavy saucepan and brown the meat in batches. Remove the browned meat from the pan. Add the remaining butter to the pan, add onion and cook until softened. Stir in the garlic, return the meat to the pan. Halve the tomatoes and grate each half directly into the pan, discarding the skins. Add the stock and spices and bring to the boil, reduce the heat, cover and simmer gently for 40 minutes or until very tender. Stir occasionally and about half way thru add the figs, apricots and mango chutney. Once the meat is tender, stir in the cream and lemon juice.
Season to taste and garnish with coriander leaves.
This is wonderful served with coconut rice.
I'd be pleased to know how any of you found this dish, I'm sure you won't regret it.