Nepalese Pork Curry

Name: Nepalese Pork Curry
Yield: Serves 4
Cuisine: Nepalese
Ingredients: 1½ lb (675 g) boneless pork; 3 cloves garlic; salt; 8 oz (225 g) curd cheese; a little over ¼ pint (150 ml) water; 1 large green pepper, sliced; a handful of chives, chopped; 1 teaspoon (5 ml spoon) ground cinnamon; 1 oz (25 g) butter or margarine; 1 oz (25 g) butter or margarine; 2 medium-size onions; 1 teaspoon (1.25 ml spoon) chilli powder; 1 teaspoon (5 ml spoon) turmeric; ½ teaspoon (2.5 ml spoon) ground cumin; 1 teaspoon (5 ml spoon) ground coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This is a simply made mild curry with rich, creamy juices. Serve with rice and a green vegetable.

Ingredients

1½ lb (675 g) boneless pork
3 cloves garlic

Asia
Nepal
Main course
Gluten-free

Method

Cut the meat into largish cubes. Peel the garlic and onions and chop very finely.

Heat the oven to Gas Mark 3/325°F/170°C. Melt the butter in a flame-proof casserole and fry the onion and garlic over medium heat for 2-3 minutes, stirring. Stir in the dry spices. Add a little more