Apricot Pork Curry
Take your senses on a journey with a fragrant meaty curry. This recipe is so tasty, it’s worthwhile doubling up and preparing twice the quantity, so there’s another tasty meal already cooked. When covered it will keep well in the fridge for up to 4 days.
Preparation: 15 min | Cooking: about 45 min | Serves 6-8
1kg pork cubes (ask your butcher to cut this for you from the leg)
15-25ml (3-5t) oil
2 onions, chopped
2 garlic cloves, chopped
20-25ml (4-5t) curry powder
5ml (1t) each dried coriander, turmeric and cumin
5ml (1t) nutmeg (optional)
3 large tomatoes, blanched, skinned and chopped
250ml (1c) apricot juice
50ml (5t) lemon juice
50ml (5t) chutney
125ml (½c) chopped dried apricots or 1 diced apple
1 potato, peeled and diced
1 sweet potato, peeled and diced
salt and pepper
chopped fresh herbs for sprinkling
rice, pasta or pap
- Pat the pork cubes dry and fry gently in the heated oil. Add the onions and garlic and fry for 2 minutes.
- Add the curry powder (and a little more oil if necessary), the coriander, turmeric, cumin and nutmeg (if using). Stir-fry until the spices absorb the oil.
- Add the tomatoes, apricot and lemon juice, chutney, dried apricots or apple, potato and sweet potato. Season with salt and pepper.
- Cover and simmer over low heat until the pork is tender, about 45 minutes.
- Add a little boiling water if more liquid is needed.
- Sprinkle fresh herbs over just before serving. Serve with rice, pasta or pap.
- Simmer this curry long and slowly over low heat. The slower it cooks, the more tender the meat will be and the less the meat will shrink.
- If you have only potatoes or sweet potatoes, double what you do have.
- If you prefer a hot and spicy curry, add 5ml (1t) dried chilli or a spoonful of chakalaka halfway through the cooking process.