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900 g
2
1
2
2
tablespoons
1
teaspoon
1
teaspoon
1 teaspoon
575 ml
175 g
50 g
50 g
2
2
tablespoons
2
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lean pork,
cut into 1 inch (2.5 cm) cubes
medium
onions, thinly sliced
small head
of celery, thinly sliced
large
cloves garlic, crushed
flour
mild curry
powder
pepper
crumbled
rosemary
dry cider
dried
apricots, soaked and drained
seedless
raisins
stoned
dates, chopped
recipes
apples, cored and thinly sliced
walnut
halves, to garnish
oranges,
segmented, to garnish
salt |
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Method :
Dry fry the meat in a non-stick pan, turning it often to brown
evenly. Remove
with a draining spoon and keep the meat warm. Fry the onions, celery and garlic in the pan, stirring now
and then, for 3 minutes. Mix
together the flour, curry powder, pepper, salt and rosemary. Return
the meat to the pan, stir, sprinkle on the flour mixture and stir
quickly. Pour
on the cider and stir until it forms a sauce. Add
the fruit, fruit juice and grated rind and stir well. Either
transfer to a casserole and cook in the oven at 275oF
(140oC), Gas 1 for 21/2
hours, or cover the pan and simmer very gently on top of the stove,
stirring from time to time. Garnish with the walnuts and orange segments. Serve
with rice and a green salad.
Serves 6
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