Pork Curry with Potatoes, Peppers and Apples
- 1 medium potato, peeled and cut in 1" cubes ansd soaked in cold water
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon dill seeds
- 1/2 teaspoon cumin seeds
- seeds from a black cardommon pod (I used green)
- 1 large pork chop, cut in 1" cubes
- 2 Tablespoons plain yogurt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 3/4 teaspoon paprika
- 3 large cloves of garlic, minced
- 1 Tablespoon canola oil
- 1/2 green bell pepper, cut in 1" chunks
- 1 Tablespoon tomato paste
- 1/2 cup water
- 1/2 an apple, cut in 1" chunks
- 1 Tablespoon chopped cilantro leaves
- Soak the potato cubes in cold water while you prep everything else.
- Grind the fennel, dill, cumin and cardommon seeds together in a mortar and pestle.
- In a medium sized bowl, combine the ground seeds, with the pork, yogurt, salt, cayenne, paprika and garlic. Drain the potato cubes and pat dry with a paper towel, then add them and the pork cubes to the spice mixture and stir to coat. Refrigerate for at least 30 minutes to let the flavors penetrate. (You can also do this the night before and marinate the pork overnight.)
- Heat the oli in a skillet over medium high heat and stir-fry the green pepper cubes until they blister, about 5 minutes.
- Add the pork and potato mixture to the skillet and use a spatula to scrape out any marinade sticking the bowl. Cook, stirring now and then, about 8 minutes until the potatoes and pork are seared a bit.
- Stir in the tomato paste and water and scrape the bottom of the pan while stirring to get up any browned bits.
- Stir in the apples and bring to a boil. Reduce the heat and cover. Simmer, covered, until the meat and potatoes are tender when you poke them with a fork, about 25 minutes.
- Stir in the cilantro and serve.