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Apricot Curry


6 Servings

    An old favourite, this recipe never fails to please.
  • 1 kg pork cubes, cut from the thick rib or leg or breast ( use 25 mm pieces) - 15 – 25 ml olive oil
  • 2 onions and 2 garlic cloves, chopped
  • 20 – 25 ml curry powder
  • dried coriander, turmeric and nutmeg to taste
  • 3 large tomatoes, skinned and chopped
  • 250 ml apricot juice
  • 50 ml each lemon juice and chutney
  • 1 apple, peeled and chopped or 125 ml dried apricots
  • salt and pepper to taste
  • 1 potato, peeled and chopped into small pieces
  • freshly chopped herbs for sprinkling over

Pat pork cubes dry and fry gently in olive oil. Add onion and garlic and sauté 2 more minutes.

Add curry powder (add more oil if necessary), coriander, turmeric and nutmeg. Stir and sauté until the spices absorb the oil and are slightly cooked. Add tomatoes, apricot and lemon juice, chutney, apple and potato. Season to taste.

Cover and simmer over low heat until the pork is very tender. Add a little boiling water if more liquid is needed.

Serve with brown rice or cooked pasta. Sprinkle with herbs just before serving.