|45-60 ml||cooking oil|
|3||onions — chopped|
|3||garlic cloves — chopped|
|15 ml||fresh ginger — grated|
|15 ml||curry powder|
|10 ml||ground turmeric|
|10 ml||ground coriander|
|10 ml||ground cumin|
|5-10 ml||dried red chilli flakes|
|1.5 kg||pork shanks — sliced and skins scored vertically to prevent curling|
|salt and black pepper — to taste|
|2 tins||chopped tomatoes|
|1.5 l||beef stock — or chicken|
|6||potatoes — peeled and quartered|
|8||carrots — peeled and chopped|
|25 ml||cake flour|
|40 ml||cold water|
Heat the oil in a big pot and fry the onion, garlic, ginger, spices and chilli flakes until soft and the spices have turned oily. Remove the onion mixture from the pot.
Add a little more oil if needed and fry the pork shanks in batches until they have a nice, golden colour. Don’t worry if they tend to curl up while frying – they will relax again later during the cooking process. Season the fried pork shanks with salt and pepper.
Add the tinned tomatoes, chutney, sugar, bay leaves and stock, cover with a lid and simmer 1½ hours or until the pork shanks are almost soft. Add more hot water if needed and stir occasionally to move the shanks around in the pot.
Add the potatoes and carrots and simmer another 20 minutes. Check the seasoning and add more salt and pepper if needed.
Mix the cake flour and cold water into a smooth slurry and add into the pot while stirring vigorously to thicken the sauce.
Serve warm with yellow rice or in pita breads.