Pork and Tomato Curry with Flatbread
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the chapatis
- ½ tsp salt
- ⅔ cup chapati flour (or wholegrain flour)
- 1 Tbsp soft Ghee (or oil)
- For the spicy pork
- 4 cups Pork shoulder (or schnitzel, diced)
- 2 garlic cloves (chopped)
- 1 fresh ginger (chopped)
- 1 pinch cinnamon
- 1 pinch ground Cardamom
- 1 pinch ground cilantro
- 1 pinch Turmeric
- 2 Tbsps Ghee
- 1 onion (chopped)
- ½ Tbsp brown sugar
- 3 Tbsps lemon juice
- 1 cup vegetable stock
- 4 Tomatoes (quartered)
- 8 sprigs parsley (4 sprigs to garnish, 4 chopped)
Preparation
Kitchen utensils
2 Bowls, 1 Measuring cups, 1 Hand mixer mit Knethaken, 1 Peeler, 1 Mandoline, 1 Small knife, 1 Cutting board, 1 Rolling pin, 1 Parchment paper, 1 Baking sheet, 1 Tablespoon, 1 Teaspoon
Preparation steps
1.
To make the chapatis, dissolve the salt in 60 ml water. Stir in the chapati flour and the ghee and knead into a soft dough. Shape the dough into a ball, cover and allow to rest for 30 minutes.
2.
Mix the meat with the garlic and ginger and stir in the cinnamon, cardamom, coriander and turmeric.
3.
Heat the ghee in a skillet and fry the meat for 4 minutes on a high heat. Season with salt and ground black pepper and remove. Fry the onion in the skillet on a low heat for 4 minutes.
4.
Put the meat back in the skillet, sprinkle with sugar and allow to caramelise. Quench with the lemon juice and vegetable stock. Simmer for 3-5 minutes until the liquid has reduced to about half. Keep warm.
5.
Divide the chapati dough into 4 portions and roll out on a floured work surface. Dry roast in a hot skillet on both sides until brown.
6.
Mix the tomatoes and parsley into the spicy pork, season with salt and pepper and serve with the chapatis.
