Pork Kheema with Peas Recipe

Pork Kheema with Peas Recipes

Ingredients :

1 tbsp sunflower oil

2 garlic cloves, finely chopped

2 green chilies, deseeded and finely chopped

1 tsp ground coriander

500g (1 lb) minced pork

400g (13 oz) peas

3 tbsp medium curry paste

3 tbsp tomato puree

2 tomatoes, finely chopped

1 tsp golden caster sugar

250ml (8 fl oz) boiling water

2 tbsp natural yogurt

large handful of chopped coriander leaves



To serve -


Method :

Heat the oil in a large, nonstick wok or frying pan and when it is hot add the garlic, chilies, ground coriander and pork. Stir-fry over a high heat for 4-5 minutes until the meat is sealed and slightly browned.

Stir in the peas, curry paste, tomato puree, chopped tomatoes and sugar. Stir and cook for 3-4 minutes, then add the measured water. Bring to the boil, cover, reduce the heat and cook gently for 8-10 minutes or until the meat is tender. Remove from the heat, stir in the yogurt and the chopped coriander and season. Serve with flatbreads.

Serves  4

Warm, fragrant coriander, aromatic garlic and spicy chilies are the perfect partners for mildly flavored pork. This tasty dish, in a rich tomato sauce, is quick and easy to make and is great for a simple mid-week supper.

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