Ingredients
- 2 lemongrass stems, white part only, sliced
- 1 red onion, chopped
- 1 garlic clove
- 1 teaspoon grated fresh ginger
- 2 large red dried chillies
- 1 teaspoon fenugreek seeds, roasted and ground
- 1 teaspoon yellow mustard seeds, roasted and ground
- 2 teaspoons paprika
- 2 tablespoons worcestershire sauce
- 750 g (1 lb 10 oz) lean boneless shoulder of pork, cut into cubes
- 2 tablespoons fish sauce
- 6 new potatoes, peeled and sliced
- 2 small red onions, diced
- 1 tablespoon olive oil
- 2 tablespoons mango chutney
Method
1. Put the lemongrass, onion, garlic, ginger, chillies, seeds, paprika and sauce in a processor or blender and mix to a thick paste.
2. Place the pork in a bowl, sprinkle with the fish sauce and 1/4 teaspoon ground black pepper.
3. Place the potato and onion in another bowl, add 3 tablespoons of the paste and toss to coat. Add the remaining paste to the pork. Mix well.
4. Heat the oil in a frying pan or wok over medium heat. Add the pork and cook in batches, stirring, for 8 minutes, or until the meat begins to brown. Remove from the pan. Add the potato and onion and cook, stirring, for 5 minutes, or until soft and starting to brown.
5. Return the meat to the pan and stir in 750 ml (26 fl oz/3 cups) water, adding 250 ml (9 fl oz/ 1 cup) at a time. Stir in the mango chutney, then reduce the heat and simmer for 30 minutes.
