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| | Curried Pork Stew 12 ounces of lean boneless pork
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon of chili oil or cooking oil
1 tablespoon of curry powder
1 teaspoon of grated gingerroot
1/8 teaspoon of ground red pepper
1/4 cup of water
1 tablespoon of all purpose flour
One 14 1/2 ounce can of diced tomatoes
2 medium carrots, sliced
1 medium sweet potato, peeled and cut into bite size pieces
1/4 cup of mixed dried fruit bits
Salt
1/4 cup of snipped parsley
1/4 cup of chopped peanuts |
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Trim the fat from the meat. Cut meat into 3/4 inch cubes. In a large skillet cook meat, onion, and garlic in hot oil over medium high heat until meat is brown and onion is tender. Stir in the curry powder, gingerroot, and red pepper. Cook and stir for 1 minute more. Ina 2 quart round casserole stir together water and flour. Add un-drained tomatoes, carrots, sweet potato, and dried fruit bits. Add meat mixture, and mix well. Cover and bake in a 350ºF. oven for 1 hour or until the meta is tender. If desired, season to taste with salt. To serve, sprinkle each serving with parsley and peanuts. Makes 4 servings |
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