Prep 15 mins
Cook 1 hr 15 mins
Hot unless you want it to be. My brother made this for our family 20 years ago and we have been making it ever since. DH is completely curry phobic and has been eating this for years before he realized that curry powder was involved. :) The amount of curry you use will depend on how hot your curry powder is...Club House type versus a more authentic blend will make a big difference. If you like heat add crushed chilis and more curry powder. I will warn you that this will taste fairly bland until 2/3rds of the cooking time has elapsed. Reseason then. Its a nice dish for a blustery day. Serve over cooked rice.
- 2 lbs pork, trimmed of fat and cut in 1-inch cubes A cheap cut works best
- 2 tablespoons shortening or 2 tablespoons oil
- 1 medium onion, diced
- 1 tart apple, medium size, Diced
- 3 tablespoons flour
- 1 1⁄2 teaspoons salt (to taste)
- 1 teaspoon pepper (to taste)
- 2 -6 teaspoons curry powder, I use 4
- 10 ounces beef broth
- 16 ounces canned tomatoes, broken up
- 1⁄2 cup raisins
- 2 -3 tablespoons brown sugar
- In a Dutch Oven or large pan brown pork in oil on all sides.
- Add onions and apple and cook until tender.
- Mix together flour, curry powder, S&P and add to pork mixture. Stir and cook for about 3 minutes.
- Add beef broth, tomatoes, raisins and brown sugar.
- Stir scraping up the brown bits.
- Cover and simmer for approximately 1 1/4 hours.
- If the liquid seems to be reducing too much add more broth.
- Adjust seasonings and serve over hot cooked rice.