pork curry

1kg pork, diced

2 carrots, diced

1 onion, diced

1 celery stick , diced

2 peppers, sliced

1/2 thumb size ginger, finely chopped

2 x 400g tinned chopped tomatoes

1 litre water

2 tsp black mustard seeds

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp chilli flakes

2 tsp harissa

6 tbsp bahart spice mix

4 tbsp garam marsala

  • Brown the pork in a large casserole pot.
  • Add and soften the celery, carrots, peppers, onion and ginger.
  • Add tomatoes and water.
  • Dry fry the seeds, then crush them with the peppercorns in a pestle and mortar, add to the pot.
  • Add chilli, harissa, bahart mix and garam marsala - give a good stir.
  • Bring to the boil. Turn down the heat to the lowest setting and simmer for around 3 hours, stir occasionally. 

alternatively after browning the meat and softening the vegetables, you could transfer everything into a slow cooker, with 500ml of water and cook on high for 3 hours or on low for 10 hours.