Pork Shank & Lamb Tongue Curry
Serves 4 – 6 people
Ingredients
- 1kg Fresh Pork shank( cleaned and cut into 3 – 4cm thick pieces)
- 300g(2) Fresh Pork knuckles (DECENTLY cleaned) and cut up into 3cm pieces
- 6–10 Fresh Lamb tongues( cleaned, but skin on)
- 1 Large onion chopped
- 4 Large potato’s, peeled and cut into medium size blocks
- 6 Medium sized carrots, peeled and cut into rings
- 550ml Warm water
- 200ml Cold pressed, extra virgin olive oil( for frying)
- 50ml Brown Grape vinegar
- 50g Fresh lemongrass stalks
- 1Fresh clove garlic
- 1 Fresh Ginger(about 7cm long)
- 10ml Ground Cumin powder
- 10ml Rajah medium curry
- 10ml Garum marsala
- 1 Fresh Coriander( for cooking and garnishing)
- 4 Fresh Curry leaves
- Salt
- Black pepper(fresh in grinder)
- 250ml Tastic long grain parboiled rice or
- 500g Iwisa maize meal
Method
- Heat 150ml olive oil in cast iron pot (Le Creuset) – for stove top or in a no 3 “Black’ cast iron pot over prepared coals if doing over open fire.
- Fry (sauté) the chopped onion till translucent (not brown).
- Add the powders and fry for 1 minute.
- Add the pork shank knuckles and brown.
- Then add the chopped garlic, chopped lemongrass stalks, some chopped coriander and grated ginger.
- Fry for 2 minutes.
- Add the warm water and curry leaves and simmer for 35 minutes.
- Then add the lamb tongues, season with salt, freshly ground black pepper and simmer for another 35 minutes.
- Start preparing the rice or “stywe pap” when tongues were added.
- Once cooking time is done (test the tongues to see if soft), dish up on rice or stywe pap and garnish with some fresh coriander