PORK  AND  APRICOT  CURRY

Rika Theron

( 4 portions)

Ingredients:
1 kg lean, boneless pork thick rib, cubed,
15 ml oil,
2 onions, chopped,
1 clove garlic, crushed,
25 ml curry powder,
250 ml apricot juice,
3 large tomatoes, peeled and chopped,
50 ml lemon juice,
50 ml chutney,
1 green apple, cored and sliced,
75 g dried apricots,
3 bay leaves,
5 ml salt, black pepper.

Method: 
Brown meat in heated cooking oil.  Add onions and garlic and sauté until transparent.  Add curry and fry for 1 minute.  Heat tomato, apricot juice and lemon juice and add to meat with remaining ingredients.  Cover with lid and simmer for a further 5 minutes until thick.

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