Recipe - Curried Pork

3 tablespoon Flour
2 (up to)
3 teaspoon Curry powder
One fourth teaspoon Salt
1/8 teaspoon Ground cloves
1 One half pound Lean pork stew meat
2 tablespoon Butter (I've used canola
oil)
1 md Onion; chopped
3 teaspoon Beef bouillon granules...too
much sodium! I use the
Geo. Washington "Brown
Broth" 2 packets
2 Cloves garlic; minced
3 lg Tart cooking apples
(Granny Smith is great);
minced
1 cn (8oz) tomato sauce
One half cup Water
One fourth cup Raisins
1 tablespoon Lemon juice

Date: Sun, 16 Jun 1996 15:56:05 0600

From: Jerome Roth jroth@NMU.EDU

from "Fix & Forget" by Current (1989)

In a medium bowl, mix flour, spices, garlic. Toss meat in mixture until
wellcoated. In a large skillet, brown meat in canola oil (okay...butter
for some of youse guys) Place meat in slow cooker. Layer over the meat, in
order: onion, bouillion granules (Geo. Washington stuff) garlic and apple
pieces. Pour tomato sauce and water over apples. DO NOT STIR.

Cover and cook at above temperatures for the time you have available. Last
item: stir in raisins and lemon juice, cover again and cook on high for
five minutes until raisins are softened. (I like the raisins a bit crunchy,
so I don't cook the curry again, I just stir the raisins and lemon juice in
and serve.)

This is good with hot cooked rice and/or chapati bread; put cut or sliced up green
onions, toasted cocnut or chopped peanuts off to the side in little bowls.
If pork isn't your style, try lean beef, lamb or chicken. Our family
really likes the hotter version with more curry powder.

EATL DIGEST 15 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.