My Pantry Shelf

Spring may not be the typical season for stews, but they are comforting and sometimes we need a little comfort even when the sun is shining and the nights are warm. On one such pleasant evening, my family gathered around our garden table to enjoy this stew.  The recipe comes from 660 Curries, by Raghavan Iyer, that a friend generously gave to me as a thank you gift. Choosing from over 600 curries is a bit of a challenge.  This one stood out because it is composed of ingredients I generally have in stock (and perhaps you do too): potatoes, apples, carrots.  I also happened to have a leftover grilled pork tenderloin on hand, but the recipe below calls for uncooked pork.  Either works well.

Since it was a glorious spring evening,  I served Indian Pork, Potato, and Apple Stew with a shredded cabbage and carrot slaw to lighten the meal.  It also paired beautifully with a jar of Curried Cauliflower Pickles (which I need to make a double batch of next season, because one pint is NOT enough for our dinner table).  The stew was a tasty blend of rich flavors mingling with the sweet apple and heat from the spices.  This is quite a tasty stew for any season.

Indian Pork, Potato, and Apple Stew

adapted from 660 Curries by Raghavan Iyer

serves 4 as a main course

1/2 pound red potatoes, washed and diced into 1-inch cubes

1 medium carrot, peeled and diced

1 pound pork loin, diced into 1-inch cubes

2 tablespoons plain yogurt

1 1/2 teaspoons salt

1 teaspoon fennel seeds, ground

2 teaspoons fresh grated ginger

1 teaspoon cumin, ground

1 teaspoon dill seeds, ground (I omitted these)

1/2 teaspoon cayenne

1 1/2 teaspoon paprika

6 cloves garlic, minced

seeds from 2 cardamom pods, ground

2 tablespoons canola oil

1 medium-size red bell pepper, cut into 1-inch pieces

2 tablespoons tomato paste (mixed with 1 cup water)

1 large tart-sweet apple (I used Braeburn), cored and cut into 1-inch pieces

2 tablespoons finely chopped fresh cilantro

In a medium bowl, combine the potato, carrot, pork, yogurt, salt, and spices.  Cover and chill for 30 minutes or up to overnight.

In a large saucepan, heat the oil over medium-high heat.  Saute the bell pepper until the skin begins to blister, 3-5 minutes.  Add the potato/pork mixture, including the marinade.  Cook, stirring occasionally until the meat is seared and the potato begins to brown.

Stir in the tomato paste and water.  Scrape up any bits on the bottom of the pan.  Toss in the apple pieces and stir to combine.  Cover and reduce heat to medium-low.  Let simmer until the pork is cooked through and the vegetables are tender, about 20 minutes.

Stir in the cilantro and serve.

Print this recipe:  Indian Pork Potato and Apple Stew

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