The winter won’t feel so cold with this curry recipe.
• 2 pork shanks
• 30ml olive oil
• 4 leeks, sliced
• 2 large carrots, chopped
• 2 cloves garlic, chopped
• 2 fresh chillies, seeded and chopped
• 5ml ground cumin
• 15ml paprika
• 5ml ground coriander
• 15ml fresh thyme
• 2 cans chopped tomatoes
• 500ml chicken stock
• 1 can small white beans, drained
• fresh coriander, chopped, to serve
• rice, to serve
1 Cover the pork shanks with water in a saucepan and bring to the boil. Simmer for one hour, then drain and discard the water.
2 Heat the oil in a saucepan. Sauté leeks, carrots, garlic and chillies until soft. Add the spices, thyme, tomatoes and stock and bring to the boil. Add the pork shanks and simmer gently for a further hour.
3 Remove the shanks from the saucepan. Cut off the fat and skin and discard, then pull the meat into pieces. Leave the stew to settle and spoon off any visible
fat that rises to the surface. Return the meat to the saucepan along with the beans. Heat through
and season to taste. Stir in the coriander and serve with rice.