Friday, 25 January 2013

Pork and Lime Curry

This takes a little time to make but it is delicious. I made it ages ago and then froze the leftovers, this is not so good second time round! The freezing and defrosting process made the potatoes a bit too mushy and the pork a bit stringy but I do remember the dish being really good the first time I made it. I really think that lime brings something to a dish be it Asian or Mexican.

Pork and Lime Curry (from WeightWatchers Nice n Spicy)
(Serves 4)
(7 WW ProPoints per serving)

1 tbsp Thai curry paste
400g lean pork fillet, cubed
2 tbsp plain flour
4 garlic cloves, chopped
grated zest and juice of a lime
300g potatoes, peeled and diced
4 tomatoes, chopped
rosemary leaves, chopped
300ml stock
2 tbsp Worcestershire sauce
150ml virtually fat free natural yoghurt
salt and pepper

Preheat the oven to 180C.

Heat a lidded flameproof and ovenproof casserole dish then add the curry paste and pork and toss until browned all over and coated in the curry paste. Add the flour and seasoning and toss again.

Add all the other ingredients except the yoghurt and put into the oven, covered for 2 hours.

When cooked, take out of the oven and stir in the yoghurt. Serve.

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