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home > recipes > meat > pork and fruit curry
from Ohio, USA 1 lb. pork sausages, quartered 2 cups cooked chickpeas, drained 1 cup golden raisins 2 cups pork or chicken stock 1 tbsp. sunflower oil 3 large onions, finely chopped 3 tbsp. medium curry powder 2 red apples, peeled, cored and diced 1/2 cup natural Greek or Balkan yogurt 1 tsp. salt 1 tbsp. cilantro, finely chopped 1/4 cucumber, finely chopped 2 tbsp. dried mint 1/2 cup natural Balkan or Greek yogurt garlic naan bread to serve METHOD: Heat oil in a pan. Gently fry onions for 10 minutes until dark brown and disintegrating. Add curry powder, cilantro and salt. Cook for a further 2 minutes. Using a deep non-stick pan, combine curry mixture, stock, sausages, chickpeas and golden raisins. Simmer vigorously for 20 minutes until pork is tender and soft. Add apples and cook for another 6 minutes until soft, but tender. Meanwhile, combine cucumber, mint and yogurt in a bowl. Mix well. Serve curry hot on a bed of rice with the Cucumber Yogurt Salad and garlic naan bread.

Pork and Fruit Curry


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keyword: fruit
keyword: curry
ethnicity: english
recipes for meat
recipes by tcollins
Email Address:
(posted March 21, 2003)

from
Ohio, USA

1 lb.
pork sausages, quartered
2 cups
cooked chickpeas, drained
1 cup golden raisins
2 cups
pork or chicken stock
1 tbsp. sunflower oil
3 large onions, finely chopped
3 tbsp. medium
curry powder
2 red apples, peeled, cored and diced
1/2 cup natural Greek or Balkan yogurt
1 tsp.
salt
1 tbsp.
cilantro, finely chopped
1/4
cucumber, finely chopped
2 tbsp. dried
mint
1/2 cup natural Balkan or Greek yogurt
garlic naan bread to serve

METHOD:

Heat oil in a
pan. Gently fry onions for 10 minutes until dark brown and disintegrating. Add
curry powder, cilantro and salt. Cook for a further 2 minutes.

Using a
deep non-stick pan, combine
curry mixture, stock, sausages, chickpeas and golden raisins. Simmer vigorously for 20 minutes until pork is tender and soft. Add apples and cook for another 6 minutes until soft, but tender.

Meanwhile,
combine cucumber, mint and yogurt in a bowl. Mix well. Serve
curry hot on a bed of rice with the Cucumber Yogurt Salad and garlic naan bread.



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