Pork Stew With Tomato Gravy

Ingredients

• 500g pork stewing meat (must include at least 2 – 3 pork knuckle slices) • • • •
• 600g pork goulash
• 2 tablespoons oil
• salt and pepper to taste
• 2 large onions, chopped
• 1 large green chilli, chopped
• 1 teaspoon ginger and garlic paste
• 1 tablespoon meat masala
• 2 tablespoons tomato paste
• 1/2 cup chutney, lite
• 350ml low sodium meat stock
• fresh or dried herbs of your choice
• 3 large carrots, peeled and cut into thick slices
• 1 can (400g) chopped tomatoes

Preparation

1. heat the oil in a thick-based pot and brown the meat. work in batches, ensuring the meat has a lovely golden-brown crust all over – season with salt and pepper.
2. brown the onion and chilli in the same pot. once the onion is soft and translucent, add the garlic, ginger, spices, tomato paste and chutney. stir-fry for another minute.
3. return the meat to the pot, add the stock and herbs, reduce the heat and simmer gently for 1 hour with the lid on.
4. stir in the carrots and chopped tomato and check the seasoning. add a pinch of salt and pepper.
5. simmer the stew gently for another 1 – 1,5 hours or until the meat is tender and the gravy deliciously thick. serve with a sprinkling of fresh herbs.