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Spicy Pork Curry with Aubergine, Butternut Squash, and Apple and Coriander Dumplings
4 / 5
Pork shoulder or leg
Gas mark 4, 180°C, 375°F
1.35kg (3Ib) Pork shoulder or leg joint,rind and fat removed and cut into small chunks
15ml (1tbsp) Oil
2 Garlic Cloves crushed
2 Red onions, peeled and cut into quarters
1 Aubergine, sliced
30ml (2tbsp) Rogan Josh or medium curry paste
½ Butternut squash, peeled and cut into chunks
300ml (½pt) Pork stock
200g (7oz) Self raising flour
75g (3oz) Suet
2x15mlsp (2tbsp) Prepared apple sauce
2x15mlsp (2tbsp) Fresh Coriander, chopped
Pre-heat the oven to Gas mark 4, 180°C, 375°F
In a large ovenproof pan or casserole heat the oil. Add the cubed pork, garlic and red onions. Brown off the meat then add the aubergine and curry paste, stir well. Add the butternut squash and pour in the pork stock. Place the casserole in the oven with lid on for 1½ -2 hours or until meat is tender.
Meanwhile prepare dumplings: Mix together self raising flour, suet, apple sauce and fresh coriander. Bind together with a little water and then make into about 8-10 balls, chill.
Add the dumplings to the casserole 20 minutes before the end of cooking. If the curry needs a little more liquid add 150ml (¼pt) more stock. Remove the lid, add dumplings and return to oven.
Serve the curry with poppadoms, fried apple slices and extra seasonal vegetables.
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