Spicy Pork and Potatoes

This dish, although I like to think of it as a creation of my own, is actually based on Sukhi Bhaji, a dry potato dish popular in the Indian state of Gujarat. The real Sukhi Bhaji [see below under Vegetarian Dishes], like so many traditional Indian dishes, is vegetarian but I am an unreconstructed carnivore and I like at least a little bit of meat in my meals, hence the pork. It works equally well with chicken, or with cold cooked meats such as roast pork or beef, and is a useful way of using up last night’s leftovers. It is nicely accompanied by a crisp green salad on the side.

Ingredients.
500g cooked potatoes, cut into chunks.
Good squeeze lemon juice.
4 cloves garlic, chopped.
1 green chilli, seeded and chopped.
1 tsp ground cumin.
1 tsp ground fenugreek.
½ tsp turmeric.
½ cup olive oil.
½ tsp mustard seeds.
1 tsp sesame seeds.
250g thinly sliced lean pork [sirloin is best].
Salt to taste.
½ cup peanut butter.
Coriander greens [or celery greens] for garnish.

Preparation.
Cook the potatoes and allow to cool. Cut into bite-size chunks and squeeze the lemon juice over them. Set aside. Prepare the garlic and chilli, mix together with the ground spices and half the oil, and set aside. Beat a little water into the peanut butter to thin it down a bit.

Method.
Heat the rest of the oil in a wok or a deep sauté pan over a hot flame. Add the mustard and sesame seeds and fry until they pop, then add the meat and salt to taste. Stir fry until beginning to brown, then add the garlic and spice mixture. Stir through and cook for 30 seconds then reduce the heat to medium.
Add the potatoes. Toss well, adding the peanut butter at the same time, to ensure that they are evenly covered with the spicy meat mixture. Cook for a few minutes, stirring frequently, then stir in the coriander and serve immediately.

Serves: 2.

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