About the Recipe
Delightfully fragrant and absolutely delicious.
750g pork shoulder steaks cut into 2 inch pieces
6 small new potatoes halved
3tbsp vegetable oil
2 medium onions chopped
1tbsp tomato puree
1 x 400g tin chopped tomatoes
1 cinnamon stick
100ml chicken stock
For the spice paste
1 tsp cumin seeds
2tsp chilli powder or 2 dried chillies
3 cardamom pods
3 cloves garlic
1tsp black peppercorns
1inch piece fresh ginger roughly chopped
3tbsp cider vinegar
Place the spices for the spice paste in a mortar and pestle and finely grind. Place in a blender or food processor and purée with ginger, garlic and vinegar.
Pour this over the meat and coat well. Cover and refrigerate for 2 hrs to marinate.
Turn on the slow cooker and add the marinated meat and potatoes. In a large frying pan, heat the vegetable oil. Add the onions with some seasoning and sauté for 10 mins.
Add the tomato purée, chopped tomatoes, cinnamon stick and stock. Bring to a boil. Pour over the meat and place the lid on. Cook for 4 hrs on high or 8 hrs low.
Serve with fresh steamed rice, yogurt, fresh coriander, chopped red onion and your favourite chutneys.