Serves 4 without vegetables
Serves 6 with vegetables
Heat oil and sauté onions, garlic & ginger until soft. Add curry powder & other spices and stir over medium heat until spices have absorbed all the oil. Remove from pan.
Heat a little more oil and brown the pork cubes lightly.
Add onion mixture, apricot jam, salt & pepper and approx 500 ml chicken stock or hot water. Simmer over low heat until meat is quite soft.
Add vegetables and simmer until vegetables are soft. Add sugar and lemon juice / vinegar. Season to taste.
Mix cornflour with cold water to form a paste. Add to curry and stir until the sauce thickens. Add yoghurt / Smetena / crème fraiche and remove from heat.
Lastly, stir in the chopped basil or coriander. Serve with rice.