1 Heat the oil in a thick-based pot and brown the meat. Work in batches, ensuring the meat has a lovely golden-brown crust all over – season with salt and pepper.
2 Brown the onion and chilli in the same pot. Once the onion is soft and translucent, add the garlic, ginger, spices, tomato paste and chutney. Stir-fry for another minute.
3 Return the meat to the pot, add the stock and herbs, reduce the heat and simmer gently for 1 hour with the lid on.
4 Stir in the carrots and chopped tomato and check the seasoning. TIP Add a pinch of sugar and salt and pepper if you like.
5 Simmer the stew gently for another 1–1.5 hours or until the meat is tender and the gravy deliciously thick. Serve with a sprinkling of fresh herbs, buttery samp, beans, and your favourite greens.
Cut:
Pork stewing meat, including shank slices.
TIP
When buying stewing pork, select an economical combination of on-the-bone pork chunks; ensure enough meat in the variety packs. I like to combine stewing pork with a portion of pork goulash to make sure.
