Fruity Pork, Chickpea and Mango Curry

Something warming but light and sweet, just right for lunch on a chilly winter’s day. Cooking and preparation should take no more than 40 to 45 minutes, and it would be best if it was prepared and left to sit for at least an hour then reheated. Served wrapped in crepes with a little of the sauce drizzled over the top and garnished with chopped coriander greens, this becomes what is sometimes known, for no reason that I know of, as the Bombay Barber.

Ingredients.
50g ghee [or butter].
250g thinly sliced lean, quick cooking pork [e.g. topside]. If planning to serve in crepes, use pork mince.
¼ cup sliced almonds.
1 small onion peeled and finely diced.
2 tsp mild curry powder [see below] or to taste.
Salt to taste.
1 400g can chick peas, drained.
1 400g can mango slices and the syrup.
½ cup golden sultanas.
¼ cup diced apricots.
1 cup chicken stock.
Cornflour to thicken.
Chopped coriander greens to garnish.

Preparation.
Slice the meat and set aside. Peel and dice the onion and set aside.

Method.
Heat the ghee [or butter] in a sauté pan or wok over a hot flame. Sauté the meat until sealed all over then add the almonds. Stir fry for a minute or two until the aroma is released, then add the onion. Continue to stir fry until browned then add the curry powder and salt. Stir fry for another minute or so then add the chick peas, mango, sultanas, apricots and the chicken stock. Mix together well, bring to the boil, cover, reduce heat to a simmer and cook for 20 minutes.
Remove the cover and add sufficient cornflour to thicken to the desired consistency. Stir through and simmer for a few minutes to cook off the floury taste, then remove from the heat. Allow to sit for at least an hour [overnight would be even better] then gently reheat and serve with rice on the side or as a filling for crepes.

Serves:
2 as a main course with rice on the side, but there is at least enough product here to fill a dozen or more crepes which can then be rolled up and served 2 to a serving as the Bombay Barber.

Note.
Diced cold, cooked chicken meat, or the diced left over meat from last night’s roast can also be used instead of fresh meat with excellent results. Ideally, prepare your own curry powder from the recipe below, and make fresh crepes from the recipe below.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: