Meat & Potato Curry

Introduction
It's been a while since I've posted a recipe. I have made a few tasty things but nothing very different from previous posts. I suppose I've been using this blog as what it was intended for; a store of recipes for me to refer to.
Anyway, there came a moment when we seemed to have a lot of root veg in the fridge, a nice bit of pork shoulder (again - it's cheap) & a longing to make a nice curry. So I consulted my books, my blog & the good old internet.
The basis for this recipe is once again my wonderful Madur Jaffrey book. Early on there is a delicious looking basic recipe for lamb with potatoes. What I have done is adapt this based on the ingredients I had in. This is very adaptable and very simple. And note there is not a lentil in sight :-)
Ingredients
Meat
800g Pork Shoulder - The original recipe calls for Lamb Shoulder. Use whichever you have or prefer. Dice.
Base
Onion
Garlic
Ginger
Celery
Chop these all finely
Spices
1 tsp Tumeric
1 tsp Chilli
1 tsp Garam Masala
1 tbsp Coriander Seeds - Ground up roughly
1 tbsp Cinnamon
3-4 Cardamom Pods - recipe call for black but I only had 1 black left

Veg
2-3 Big Spuds - The original recipe calls for waxy potatoes. I used Valor which are white & floury. Choose whichever spud you like or have in. A different potato will give a different texture & feel.
1 small/medium Celeriac
2 Carrots
3-4 large Salad Tomatoes
1 Courgette
Peel & dice the roots, just chop up the others
Other
Fresh Chilli
Fresh Coriander
2 Bay Leaves

Method

1. Add the onion, garlic, ginger & celery to oil over a medium heat. Stir well and fry for 8-10 mins. You want the onion to turn transparent but the garlic not to burn so keep it moving.
2. Now turn up the heat & add the Tumeric, Chilli, Garam Masala & Coriander Seeds. Continue to stir for about a minute
3. Add the diced meat and again stir well for a couple of minutes, until the meat is just about browned.
4. Add about 200ml water, bring to the boil and turn the heat down. Mix well.
5. Add the bay, cinnamon, cardamom, tomatoes and courgette and cook for 5 mins. Stir occasionally and if the sauce looks too dry, add a touch more.
6. Now add more water, preferably hot. Enough to cover the meat by a few cms. In my pan that was 600ml. Bring to boil, turn the heat down and cover. Cook for about 10-15 mins.
7. Add the rest of the roots and simmer uncovered for a further 15 or so minutes. The sauce should begin to thicken and cling to the meat/roots. The oil should begin to separate. This is the Bhuna method.
8. Just before serving, stir in a tablespoon of creme fraiche or natural yoghurt for a creamier finish. Garnish with fresh coriander and chilli.

Enjoy :-)

 

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