1 kg shoulder pork diced
2 - 3 leeks
6cm root ginger
1 stick cinnamon bark
2 cloves garlic
3 thin green chillies
60g ghee (butter) or cooking oil
I heaped teaspoon garam masala
I heaped teaspoon tumeric
1 level teaspoon cumin seeds
1 level tsp salt
Prep to Cook: Chopping board, veg knife, colander, large polythene bag, garlic press, plate, teaspoon.
Prep: 1. Prep the meat:
Remove fatty lumps from the meat using scissors
Sprinkle the meat with flour and mix well
2. Prep the vegetables:
Peel and chop the carrots into diagonal slices
Trim the roots and dark green leaves from leeks
Wash the green ends to remove any trapped soil
Slice the leeks into circles about half a centimetre thick
Peel and grate the garlic onto a plate
Trim the green chillies and slit open to remove the seeds
Peel the root ginger and slice thinly
3. Prep the spice mix:
Portion out the garam masala, turmeric and cumin seeds
Wash and chop a handful of fresh coriander
4. Prep the pan:
Melt the ghee (butter) in a deep sided frying pan
5. Prep the curry:
Fry off the garlic, root ginger, chillies and spice powders with the leeks until the flavours develop and the smell is pungent
Add the sliced carrots and the fresh coriander and stir well
Add the meat and stir
Add salt, the cinnamon bark and the water. Cover with lid reduce heat and simmer 45 minutes stirring from time to time (or transfer into an ovenproof dish with lid and cook in the oven at 180C or Gas mark 4 for 45 minutes)
When serving, chop the remaining fresh coriander and sprinkle generously over the curry.
Pork, leek and coriander curry exudes flavour and yet retains a distinctive yellowy colour that compliments other curry side dishes that are tomato based. Served with boiled basmati rice and topped with plenty of freshly chopped coriander it creates a complete meal that will satisfy hungry people.
You can substitute lamb in this recipe with good results. If you cook it then leave it to cool and store in the fridge for a day the flavours develop even more. Of course you can freeze this dish very successfully.
Cooks Know How: You will develop a feel for meat cookery when preparing this recipe and see that sealing the meat cubes in hot fat before adding the other ingredients is a boost for the flavour and the tenderness of the meat. You will blend spices to get the flavour you want and add vegetables and herbs to extend the meat and make a complete meal. You will recognise the power of cooking aromas and see how this affects the appetite. You will notice that pork shoulder is cheaper than other cuts. Don’t be nervous to ask the butcher and get him to dice it up for you. Belly pork would be too fatty for this dish.
Experiment by changing the vegetables, red and yellow peppers work well together but not the green as they are too bitter.