As the nights draw in and the temperature drops, it’s hard to beat a spicy curry to keep you warm. This recipe has a Somerset twist, using cider, cider vinegar and honey for a delicious, sweet and sour curry that also has a little heat.
The word 'curry' originates from the Tamil word 'Kari', meaning a sauce or soup to be eaten with rice. Curry powder as we know it, has been around in Britain since the 18th century when it was used to flavour stews. It is documented that ‘curries’ were then served in coffee houses throughout London from as early as 1809 - Britain certainly has a longstanding love affair with spice!
1 kg Diced pork (leg or shoulder) 1kg
2 tbsp Rapeseed oil
4 medium onions, sliced
4 cloves of garlic, chopped
2 tsp Ground cumin
½ - 1tsp Cayenne pepper (depending on how hot you like it)
2tsp English mustard powder
1 tbsp Plain (or Gluten free flour)
100ml Cider Vinegar
2 tbsp Durslade Summer Honey
1 jar of chickpeas, drained
½ head Savoy cabbage, shredded
- In a heavy based saucepan (ideally cast iron) on a high heat, brown the pork with a splash of oil, until nicely caramelised all over, remove and set aside.
- In the same pan, add more oil and add the onions, still on a high heat until well cooked, 10-15 mins, if they start to burn add a splash of water but you want them well cooked, keep the heat high.
- Drop the heat to the pan to low and add the garlic, cumin, cayenne, and mustard, cook out the spices for a minute, then add the flour and stir to coat.
- In goes the cider, cider vinegar and water now, bring to a slow simmer and add the browned pork.
- Reduce the heat to as low as it can go and leave for an hour until the pork is nice and tender.
- Add the drained chickpeas and 2 tbsp of honey and simmer for a further 15 minutes or so.
- Turn off the heat and stir through the finely shredded cabbage so it still retains some texture.
- Serve with boiled basmati rice and a scattering of parsley,
- A little yoghurt or indulgently a touch of clotted cream also would work well.
By Lewis Slayden