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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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From a magazine. Great flavors. Serve with rice and banana slices tossed in lemon juice, or cucumbers in plain yogurt. Ingredients:
2 pork fillets, cut into 1 inch cubes |
1 ounce plain flour |
2 tablespoons oil |
1 red onion, peeled and sliced |
2 small red peppers, de seeded and sliced |
1 teaspoon turmeric |
1 teaspoon salt |
1 tablespoon curry powder |
1 teaspoon ground cumin |
1 teaspoon ground ginger |
1/2 teaspoon chili seasoning mix |
4 tomatoes, peeled and chopped |
2 teaspoons tomato puree |
3/4 pint chicken stock |
1 1/2 lbs tiny new potatoes, scrubbed |
2 large mangoes, peeled, stoned and sliced |
Directions:
1. Toss the pork cubes in the flour to coat.
2. Heat the oil and fry pork for 5 minutes until golden.
3. Add the onion and red pepper and cook a further 3 minutes.
4. Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly.
5. Add the tomatoes, puree and stock, blending well.
6. Add potatoes.
7. Cover and cook for 15 minutes over a gentle heat, stirring occasionally.
8. Add the mango slices and cook a further 5 minutes or until potatoes are tender.
9. Serve at once.
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