SERVING SIZE: 4

PREP TIME: 15 mins

COOKING TIME: 30 mins

Ingredients

• 500g Borrowdale Pork Mince
• 4 purple shallots
• 9 garlic cloves
• 20g ginger
• 2 green chillies
• 1 tbsp black mustard seeds
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp cloves
• ½ tsp cinnamon sticks
• 1 tsp garam masala
• ½ tsp black peppercorns
• 1 tsp salt
• 2 tbsp coconut oil
• 1 carrot
• 200ml coconut cream
• 40ml tamarind puree
• 3 red chillies
• 2 naan bread
• ½ bunch fresh coriander

PINEAPPLE ONION PICKLE

• ¼ pineapple
• 50g brown onion
• 2 tbsp wine vinegar
• ½ tsp salt
• ½ tsp caster sugar

Method

1. Place shallots, garlic, ginger and green chillies into a blender and pulse to a rough paste. Add a tablespoon of water to assist with this process. Reserve paste.
2. Fry mustard seeds, cumin, turmeric, cloves, cinnamon, garam masala, peppercorns and salt in a dry frying pan until toasted and aromatic. Blitz in a spice grinder (or pound in a mortar and pestle to a powder if using whole spice). Reserve spice.
3. Cook pork mince in a frypan using coconut oil until fat has rendered and pork starts to colour and caramelise. Add some salt and pepper, chopped carrot, paste and dry ground spice. Cover with coconut cream and cook slowly with lid on for 15 minutes until reduced to saucy consistency.
4. Add the tamarind, finely slice remaining red chillies into the curry, then cook for further few minutes.

PINEAPPLE ONION PICKLE

1. Cut the pineapple, julienne the onion and toss with vinegar, salt and sugar. Add a sliced red chilli and fresh coriander.
2. Marinate for 15–30 minutes. Sprinkle chopped fresh coriander over the top and serve with naan bread, aromatic basmati rice and pickle.