Prep 10 mins
Cook 1 hr
Actually the original name proposal was indianish porky potatoy beard-yogurt soupy stew. Beard yogurt refers to a Turkish yogurt brand. There is a bearded man on the label :-) The original recipe calls for Turkish yogurt (10% fat) can also use Greek yogurt or sour cream. You may add all the beans to the stew at early stage, then beans will go to mush. If you want to have whole beans in the stew you can add half at early stage and add the rest later.
- Peel and chop onion.
- Peel and dice potatoes.
- Heat the oil in pot and fry the spices for a moment.
- Add the pork and brown the meat.
- Add water and tomato passata.
- Rinse and drain the beans.
- Add half of the beans to the stew.
- Add soy sauce, if using.
- Cover and let simmer for 25-30 minutes.
- Add potatoes and simmer until potatoes are tender (appr. 20-25 mins).
- Add pepper and check seasoning.
- Stir in yougurt and simmer for few 1.2 minutes or until yougurt is dissolved.
This was really good and hearty - the unusual spice combination works so well and the soy sauce really takes care of the need for salt (I really like my salt you see, so I worried for a moment there!). The other half of the beans goes in at the very end with the yogurt; I checked with the posting chef as it's missing from the instructions. Very important: 7-8 average Finnish potatoes weigh around 700-800 grams (25-28 oz.), NOT 1400 grams as the nutritional info states. You also won't be able to fit that amount of potatoes into this dish no matter how hard you try, so rather than counting your potatoes, weigh them for this one. :-) Now, if I could only decide whether I should eat this with a spoon or a fork... Great stew, thanks SQRT(3)!