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Serves 4
INGREDIENTS:
1 lb. pork sausages, quartered
2 cups cooked chickpeas, drained
1 cup golden raisins
2 cups pork or chicken stock
1 tbsp. sunflower oil
3 large onions, finely chopped
3 tbsp. medium curry powder
2 red apples, peeled, cored and diced
1/2 cup natural Greek or Balkan yogurt
1 tsp. salt
1 tbsp. cilantro, finely chopped
1/4 cucumber, finely chopped
2 tbsp. dried mint
1/2 cup natural Balkan or Greek yogurt
garlic naan bread to serve
METHOD:
Heat oil in a pan. Gently fry onions for 10 minutes until dark brown and disintegrating. Add curry powder, cilantro and salt. Cook for a further 2 minutes.
Using a deep non-stick pan, combine curry mixture, stock, sausages, chickpeas and golden raisins. Simmer vigorously for 20 minutes until pork is tender and soft. Add apples and cook for another 6 minutes until soft, but tender.
Meanwhile, combine cucumber, mint and yogurt in a bowl. Mix well. Serve curry hot on a bed of rice with the Cucumber Yogurt Salad and garlic naan bread.
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