CURRIED PORK AND VEGETABLES

Ingredients

1½ lbs stewed pork pieces, rinsed (we like to add pieces of pork tenderloin)

Salt and black pepper

2 tsp green seasoning

2 – 3 cloves garlic

1 tbsp curry powder

Juice of 1 lime

Few dashes pepper sauce

4 – 5 blades shadon beni

1 large onion, peeled and chopped

3 – 4 pimento peppers, seeded and chopped

1 large carrot, cubed

1 – 2 zucchini,  cut in thick slices and halved

12 – 15 fresh button mushrooms, sliced

2 – 3 cloves garlic, thinly sliced

2 tbsp curry powder

1 tsp ground geera

1 tsp amchar masala

1 tsp turmeric powder

Water

1 tsp all purpose seasoning

Few dashes pepper sauce, depending on heat preference

2 – 3 tbsp vegetable oil  

Directions

1. Season the pork with salt, black pepper, 1 tbsp curry powder, garlic, green seasoning, shadon beni, lime juice and pepper sauce. Leave to marinate for at least 2 hours or up to overnight in the refrigerator. Let come to room temperature before cooking.
2. Mix together the curry powder, geera, amchar masala and turmeric in a bowl with a little water to form a loose paste.
3. Heat oil in a large saucepan over medium heat. Add the onion, pimento peppers and garlic and sauté for 1 minute. Add the curry paste and stir well for another 1 – 2 minutes or until the curry starts to thicken.
4. Add the seasoned pork and mix well into the curry paste. Cook the pork, covered for 2 - 3 minutes.
5. Add the carrots, mushrooms, zucchini, pepper sauce and mix well into the pork. Season with a little salt and black pepper. Add the all purpose seasoning, garlic and pepper sauce.
6. Add approximately 1 - 2 cups water (it should be enough to just cover the vegetables). Cover and let cook until the pork is tender, approximately 35 – 45 minutes. If liquid is drying out during the cooking time, add a little more water.
7. Taste and adjust seasoning if necessary. Serve with rice or roti.

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