Title: Curried Pork
Categories: Meat
Yield: 4 Servings

3 tb Flour
2 -(up to)
3 ts Curry powder
1/4 ts Salt
1/8 ts Ground cloves
1 1/2 lb Lean pork stew meat
2 tb Butter (I've used canola
-oil)
1 md Onion; chopped
3 ts 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);
-diced
1 cn (8-oz) tomato sauce
1/2 c Water
1/4 c Raisins
1 tb Lemon juice

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

From: Jerome Roth

from "Fix & Forget" by Current (1989)

In a medium bowl, mix flour, spices, garlic. Toss meat in mixture until
well-coated. 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 sliced 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.

EAT-L DIGEST 15 JUNE 1996

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