Buttery pork curry with indian flatbread



60ml (¼cup) olive oil

60ml (¼cup) ghee

1 onion, chopped

2 garlic cloves, chopped

60ml (¼cup) ginger, grated

500g Eskort Pork Neck Steaks, cut into strips

45ml (3tbsp) masala

500ml (2c) water

410g (1 tin) tomato puree

250ml (1c) cream

5ml (1tsp) salt and pepper

250ml (1) double thick yoghurt


  • Heat the oil and ghee in a pot set over medium heat.
  • Stir in onions, garlic and ginger and fry over low heat for 10 minutes.
  • Add the pork neck strips and masala spice, and fry for a further 5 minutes.
  • Pour in the water and tomato puree, and allow to simmer for 10 minutes.
  • Before serving, stir in the cream and season with salt and pepper.
  • Serve the curry in a bowl with a dollop of yoghurt and a side of paratha, roti or your favourite Indian flatbread.
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