Pork and Apricot Curry
- Ready In:
- 72hrs 20mins
- 2 lbs pork shoulder, 1 inch cubed
- 2 medium onions, chopped
- 3 large garlic cloves, crushed
- 3 tablespoons sunflower oil
- 4 tablespoons Madras curry powder
- 3 cardamom pods
- 2 tablespoons tomato puree
- 2 tablespoons chicken bouillon powder
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 1 (14 ounce) can apricot halves in light syrup
- 1 tablespoon lemon juice, if needed
- 1 tablespoon fresh coriander, chopped
- Fry the onion in the sunflower oil in a heavy pan until deep golden in colour.
- Add the pork and fry for further 3 mins stirring.
- Add the crushed garlic and fry for further 2 minutes.
- Now add the curry powder and cardamon pods and keep stirring until all the spices in the powder have released their scent.
- Add tomato puree and stir well then add enough water to cover all ingredients.
- Add 3/4 can of apricots and all the syrup, chicken bouillon powder, pepper and soy sauce.
- Simmer covered for 11/2 to 2 hours until pork is meltingly tender.
- Add last of apricots, coconut cream and salt if necessary.
- Cook for further 1/2 hour until sauce has thickened, taste again and add lemon juice if needed to balance the sweetness. This curry should be savoury and not too sweet.
- Best cooked the day before serve topped with fresh coriander, basmati rice, finely sliced onion rings soaked in sweet vinegar and fresh mint and diced fresh tomatoes sprinkled with lemon pepper.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
"Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">"
Join The Conversation
Absolutley Fabulous!!! I made this yesterday for tonight's supper - and I have just had a small bowl when I took some photos......NO wonder your pub customers wanted the recipe Linds!! We are going to eat this with my Saffron Rice - it is just cooking now! The flavours are complex and subtle, and very fragrant. I used my own home-made garam masala in lieu of a deent curry powder, hard to find in France. I also added 2 more cloves of garlic!! My tinned apricots were in light syrup and were the finishing touch. I had no fresh coriander, so I had to sprinkle it with dried coriander for colour. A wonderful curry recipe, and although not an authentic curry as you state - it's still VERY good and FULL of flavour! Made for Comfort Food Photo Tag, 2008. Thanks Linds for divulging this secret recipe! FT:-)