Prep. Time: 20 – 30 minutes
Cooking Time: 1 – 1½ hours
Ingredients:
• 30 ml (2 tablespoons) olive oil
• 3 cloves garlic, chopped
• 2 cm piece of ginger, chopped
• 1 onion, chopped
• 20 ml (4 teaspoons) curry powder
• 5 ml (1 teaspoon) turmeric
• 5 ml (1 teaspoon) ground cumin
• 1.2 kg pork neck, cubed
• Salt and pepper
• 1 can (410 g) chopped tomatoes
• 300 ml water
• 15 ml (1 tablespoon) soft brown sugar
• 250 ml (1 cup) chopped fresh coriander
• 2 mangos, peeled and diced
Method:
- Heat the oil in a saucepan and fry the garlic, ginger and onion. Add the curry powder, turmeric and cumin and fry.
- Add the pork and fry for 5 minutes over high heat. Reduce the heat and season with salt and pepper.
- Add the tomatoes, water, brown sugar and half the coriander. Simmer for an hour or until tender.
- Add the remaining coriander and the mango and heat. Serve with basmati rice.
You magazine 1 March 2012