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10 June 2013 @ 01:00 am
Meat Extension Monday – Pork and Potato Curry  

I adore curry. The hotter the better. Red, green or golden. Bring it on. Imagine my delight when I discovered curry was crock pot friendly.


Pork and Potato Curry                                                                                                                                           Feeds: 8 to 10




This recipe was a gift from an East Indian co-worker some years back. It's simple, flavorful and basically effortless. Almost any stewing meat will work but I prefer the super-cheap pork shoulder blade chops. I have also had good luck with venison and lamb.


COMPONENTS
1-3lb pork shoulder
2 medium onions, chopped

2 baking or russet potatoes, chopped
4 cloves of garlic, raw or roasted, diced
2 – 3 T curry paste
2c H2O

TOOL SET
Electric kettle
Large ceramic or glass
Whisk

Big spoon
Measuring cups and spoons
Cutting board and knife
Crock pot or slow cooker

PROCEDURE


  • In the morning, set up crock pot in a space suitable for long term cooking.


  • Assemble all the components of the curry.


  • Fill kettle and set to boil.


  • While the water is heating, prep the vegetation and add to crock.


  • Then de-bone, trim and cube meat into ½ inch-ish pieces and add to the pot.


  • Measure the curry paste out into the bowl and then slowly add enough boiling water to thin and dissolve it.


  • Pour mixture into the crock and then add just enough water to moisten the mixture.


  • As the curry cooks the potatoes and onions will break down forming a rich thick gravy.


  • Cover the crock and set it to cook for approximately 8 hours.



  • Serve with yogurt, fresh steamed vegetables and a hunk of fresh bread.


Frugally yours

KC


Tags:
 
 
 
BKdrakemagi on June 11th, 2013 12:19 am (UTC)
Now, if only the recipe had an easy curry paste to powder conversion...

That being said, I may have to track down some curry paste and try this.
Kestrel Catkestrelcat on June 11th, 2013 07:46 am (UTC)
That valid question. Myself I'd start with a couple of teaspoons and keep adding to taste. I like my food hot so mileage may vary.

KC
BKdrakemagi on June 16th, 2013 03:14 am (UTC)
Red Curry Paste acquired. WHen you say "add boiling water to thin and dissolve it." (the paste, just how thin do you want that to get? Water thin? Gravy thin?
Kestrel Catkestrelcat on June 16th, 2013 05:53 am (UTC)
I just don't want the paste to be lumpy when I add it to the crock. So I usually go for gravyish.

KC