Spicy Pork Curry with aubergine, butternut squash, and apple and coriander dumplings
recipe
Spicy Pork Curry with aubergine, butternut squash, and apple and coriander dumplings
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An unusual recipe for curry, rich with flavour.
Ingredients
- 1.35kg (3Ib) Pork shoulder or leg joint
- 2 Garlic Cloves crushed
- 2 Red onions, peeled and cut into quarters
- 1 Aubergine, sliced
- Rogan Josh or medium curry paste
- ½ Butternut squash, peeled and cut into chunks
- 300ml (½pt) Pork stock
- 2x15mlsp (2tbsp) Fresh Coriander, chopped
- 200g (7oz) Self raising flour
- 75g (3oz) Suet
- 2x15mlsp (2tbsp) Prepared apple sauce
- 15ml (1tbsp) Oil
Serves:
4
Cook Time:
120
Total Time:
120min
Directions
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- Pre-heat the oven to Gas mark 4, 180°C, 375°F.
- In a large ovenproof pan or casserole heat the oil.
- Add the pork shoulder joint, rind and fat removed, and cut into large chunks, cloves garlic, crushed and red onions, peeled and cut into quarters.
- Brown off the meat, then add aubergine, sliced, and ml (bsp) Rogan Josh 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.
- MMeanwhile 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.
Source: MeatMatters.com
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