Curried pork

Yield: 4 Servings

Measure Ingredient
3 tablespoons Flour (up to)
3 teaspoons Curry powder
¼ teaspoon Salt
⅛ teaspoon Ground cloves
1½ pounds Lean pork stew meat
2 tablespoons Butter (I've used canola oil)
1 medium Onion; chopped
3 teaspoons Beef bouillon granules...too much sodium! I use the Geo. Washington "Brown Broth" - 2 packets
2 Cloves garlic; minced
3 larges Tart cooking apples (Granny Smith is great); diced
1 can (8-oz) tomato sauce
½ cup Water
¼ cup Raisins
1 tablespoon Lemon juice

Date: Sun, 16 Jun 1996 15:56:05 -0600 From: Jerome Roth <jroth@...> from "Fix & Forget" by Current (1989) In a medium bowl, mix flour, spices, garlic. Toss meat in mixture until well-coated. In a large skillet, brown meat in canola oil (okay...butter for some of youse guys) Place meat in slow cooker. Layer over the meat, in order: onion, bouillion granules (Geo. Washington stuff) garlic and apple pieces. Pour tomato sauce and water over apples. DO NOT STIR.

Cover and cook at above temperatures for the time you have available. Last item: stir in raisins and lemon juice, cover again and cook on high for five minutes until raisins are softened. (I like the raisins a bit crunchy, so I don't cook the curry again, I just stir the raisins and lemon juice in and serve.)

This is good with hot cooked rice and/or chapati bread; put sliced green onions, toasted cocnut or chopped peanuts off to the side in little bowls.

If pork isn't your style, try lean beef, lamb or chicken. Our family really likes the hotter version with more curry powder.

EAT-L DIGEST 15 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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