Pork, spinach and lentil curry

By admin
28 November 2013

Serves 6

10 ml (2 teaspoons) oil

1 onion, chopped

500 g sliced pork shanks, cut into cubes

30 ml (2 tablespoons) curry powder

30 ml (2 tablespoons) apricot jam

250 ml (1 cup) water

300 g spinach, cleaned and sliced finely

250 ml (1 cup) cooked lentils

salt and pepper, to taste

Heat the oil and fry the onion until cooked. Add the meat and fry until browned. Add the curry powder and fry for one minute until fragrant. Add the jam and water, and bring to the boil. Cover and simmer over low heat for 1½ to 2 hours or until the meat is very soft. (Add more water if the curry becomes dry.) Add the spinach, lentils, salt and pepper, and cook until the spinach is wilted.

Serve on rice or pap.