Braised pork curry with dhal

• 1 tablespoon peanut oil
• 2 brown onions (300g), chopped coarsely
• 2 clove garlic, overwhelmed
• 1 unusual dinky crimson thai chilli, chopped finely
• 1 tablespoon grated unusual ginger
• 2 teaspoon garam masala
• 2 tablespoon ground cumin
• 2 tablespoon ground coriander
• 2 teaspoon hot paprika
• 4 cardamom pods, bruised
• 3 cinnamon sticks, broken
• 2 cup (500ml) water
• 2 kilogram pork chuck steak, diced into 2cm pieces
• 3 cup (750ml) pork stock
• 1/2 cup (125ml) coconut milk
• 1/3 cup chopped unusual coriander
• 3 cup (600g) crimson lentils

Braised pork curry with dhal

• 1

  Warmth oil in shimmering saucepan; cook dinner onion, garlic, chilli and ginger, stirring, except onion is soft. Dash in spices; cook dinner, stirring, except fragrant.

• 2

  Gradually dart ¼ cup (60ml) of the water into onion mixture except it kinds a paste; cook dinner, stirring, 2 minutes. Add pork; dart to coat in paste.

• 3

  Add stock and the finest water; bring to the boil. Minimize heat; simmer, lined, stirring on occasion, 1½ hours or except pork is refined.

• 4

  Add coconut milk; simmer, uncovered, about half-hour or except thickened pretty of. Discard cardamom and cinnamon. Dash in coriander.

• 5

  In the intervening time, cook dinner lentils in medium saucepan of boiling water, uncovered, about 10 minutes or except refined; drain.

• 6

  Attend curry with lentils.