Curry of the week : 6-July-97

Achar Gosht

Ingredients

• 675g (1.5lb) pork/lamb/turkey, cubed
• 2 tablespoons vegetable oil
• 1 large mild onion, chopped
• 2 cloves garlic, chopped finely
• 1 inch piece root ginger, chopped finely
• 1 1/2 tablespoons tomato puree
• salt to taste
• 2 tablespoons any mild curry paste
• 4 tablespoons brinjal (aubergine) pickle
• 1 fresh mango, cut into strips
• 2 tablespoons fresh coriander leaves, chopped
  
  
• Spices
  • 1/2 tablespoon turmeric
  • 1 tablespoon mild curry powder
  • 1/2 teaspoon chilli powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon fresh coriander leaves, chopped

Method

• Trim the meat of any fat, gristle etc. Preheat the oven to 190C/375F/gas 5.
• Mix the spices with water to make a wet paste.
• Heat the oil and fry the onion, garlic and ginger for five minutes.
• Add the spice paste and stir fry for a further five minutes. If necessary add sufficient water to make the mixture pourable.
• Add the tomato puree and stir fry for a further five minutes.
• Add the curry paste and stir fry for a further three minutes.
• Place the meat in a casserole dish and add the mixture and the brinjal pickle. Stir well, cover and place in the preheated oven.
• After twenty minutes inspect, stir and taste. Add water if required.
• After twenty minutes, check again. Add the fresh mango, coriander and salt to taste. Turn off the heat but leave the casserole in the oven while the flavours are absorbed (approximately ten minutes.)

Serves 4.