Prep Time 20 minutes
Cook Time 1 hour 37 minutes
Keyword Medium
Servings 6
Calories 836 kcal

Ingredients
  

  • 312 g Lilva beans frozen
  • 2 tbsp Olive oil
  • 1.2 kg Pork fillet diced
  • Salt
  • Pepper
  • ½ Onion finely chopped
  • 1 tsp Thyme leaves removed from sprigs
  • 12 Curry leaves finely chopped
  • 2 Garlic cloves crushed
  • 1 pinch Coriander powder
  • 1 pinch Clove powder
  • 1 pinch Ground cinnamon
  • 1 pinch Ground cumin
  • ¼ bunch Coriander finely chop bottom half of stem to season, keep remaining for garnish
  • 500 ml Liquid stock beef or vegetable
  • 2 tbsp Curry powder
  • 1 tbsp Tumeric powder
  • 1 tbsp Tomato paste
  • 410 g Canned tomato puree
  • 5 Finger eggplants remove head and slice into quarters lengthways, half slices if too long

Instructions
 

  • Place frozen beans in a medium saucepan and fill with water, adding a pinch of salt and pepper to taste. Place over medium heat and bring to boil, stirring occasionally. Allow to boil for approximately 1 hour or until beans are soft (squeeze with fingers to feel). Drain and set aside.
  • Meanwhile, in a large saucepan, add oil, pork, salt, pepper, onion, thyme, curry leaves, crushed garlic, coriander powder, clove powder, ground cinnamon, ground cumin, and coriander stem on no heat. Mix well.
  • Place on a low-medium heat covered, stirring occasionally for 1 hr and 20 minutes. Keep an eye on liquid levels and gradually add ½ cup of liquid stock at a time to maintain liquid levels, generally required after approximately 45 minutes.
  • In a separate bowl, mix the curry powder and turmeric powder. Add a tablespoon of liquid from the saucepan and continue to add 1 tablespoon at a time, stirring until a fine paste is created.
  • Add any remaining liquid stock to the saucepan along with curry paste and stir well, reduce heat to low and continue cooking for another 10 minutes covered.
  • Stir in tomato paste and tomato puree to the saucepan and continue cooking for another 5 minutes covered.
  • Meanwhile, place eggplants in a microwave safe container, filling with boiling water slightly below top of eggplant level. Add salt and pepper to taste. Cover and microwave on high for 3 and a half minutes to soften. Drain.
  • Stir in eggplant and peas to the saucepan and continue to cook for another 5 minutes. Add boiling water ½ cup at a time if texture is too thick or to suit personal preference.
  • Garnish with chopped coriander and serve over steamed rice.

Notes

  • Bag of frozen lilva beans can be found in local Indian grocery stores.

Bon appétit!

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