This is a really fruity curry potjie:
You will need:
1 kg pork cut into 25mm cubes (from the shoulder or leg)
2 tablespoons olive oil (virgin is best)
2 medium-sized onions
1 tablespoon minced garlic
2 teaspoons herbs of your choice (I used sweet basil and nutmeg)
1 teaspoon tumeric (borrie)
1 tablespoon curry powder (the strength will depend on your personal taste. I use good stuff from Durban which my good mate, Sakka Venter, brought back from KZN)
750 ml chicken stock (the Knorr cubes dissolved in boiling water)
1 small can (65g) tomato paste
1 cup apricot juice (or peach if you cannot find apricot)
Juice of 1 lemon (or bottled lemon juice)
1 cup dried apricots
Seasoning to taste
2 medium potatoes, peeled and diced
1 cup baby carrots (frozen are fine if you cannot find fresh)
Brown the pork cubes in hot olive oil and remove from the potjie.
Add the sliced onion and minced garlic to the juices and fry until the onions are transparent.
Return the meat to the potjie, add the curry powder and herbs and give it a good stir.
Add the chicken stock, apricot juice, tomato paste, apricots, vegetables and seasoning, bring to the boil and allow it to simmer.
Allow to cook until the meat is tender. I found that I did not need to thicken the sauce, as the apricot juice and dried apricots seemed to have that effect).
Serve on basmati rice.
A bottle of Saint Anna wine went down very well with this dish

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