700 g (1 1/2 lb) lean boneless pork
salt and freshly ground black pepper
2.5 ml (1/2 tsp) ground cumin
5 ml (1 tsp) turmeric
225 g (8 oz) drained canned tomatoes
75 ml (3 fl oz) thick cream
40 g (1 1/2 oz) digestive biscuit crumbs
For the potato topping
900 g (2 lb) potatoes
salt
40 g (1 1/2 oz) butter
125 ml (4 fl oz) milk
freshly ground black pepper
flat-leaved parsley, to garnish
salt and freshly ground black pepper
2.5 ml (1/2 tsp) ground cumin
5 ml (1 tsp) turmeric
225 g (8 oz) drained canned tomatoes
75 ml (3 fl oz) thick cream
40 g (1 1/2 oz) digestive biscuit crumbs
For the potato topping
900 g (2 lb) potatoes
salt
40 g (1 1/2 oz) butter
125 ml (4 fl oz) milk
freshly ground black pepper
flat-leaved parsley, to garnish
method
1. Heat the oven to 170°C (325°F) gas 3.
2. Cut the pork into bite-sized cubes, discarding any fat and gristle. Season generously with salt and freshly ground black pepper.
3. In a casserole, combine the pork with the ground cumin, turmeric, drained tomatoes, thick cream and the biscuit crumbs. Stir to blend and cover. Cook in the oven for 1 3/4 - 2 hours or until really tender. Correct the seasoning. Blot off any surface fat with absorbent paper.
4. Meanwhile, prepare the potato topping. Peel the potatoes and cut into even-sized pieces. Cook them in a saucepan of boiling salted water for 20 minutes or until tender. Drain.
5. Press the potatoes through a vegetable mill into a bowl, or sieve them, pressing with the back of a wooden spoon. Beat in the butter and milk and season with salt and freshly ground black pepper to taste. Spread the potato puree over the spiced pork and return to the oven for a further 15-20 minutes or until golden. Serve immediately, garnished with a sprig of flat-leaved parsley.
2. Cut the pork into bite-sized cubes, discarding any fat and gristle. Season generously with salt and freshly ground black pepper.
3. In a casserole, combine the pork with the ground cumin, turmeric, drained tomatoes, thick cream and the biscuit crumbs. Stir to blend and cover. Cook in the oven for 1 3/4 - 2 hours or until really tender. Correct the seasoning. Blot off any surface fat with absorbent paper.
4. Meanwhile, prepare the potato topping. Peel the potatoes and cut into even-sized pieces. Cook them in a saucepan of boiling salted water for 20 minutes or until tender. Drain.
5. Press the potatoes through a vegetable mill into a bowl, or sieve them, pressing with the back of a wooden spoon. Beat in the butter and milk and season with salt and freshly ground black pepper to taste. Spread the potato puree over the spiced pork and return to the oven for a further 15-20 minutes or until golden. Serve immediately, garnished with a sprig of flat-leaved parsley.
serving amount
serves 4
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