BURMESE PORK CURRY

Ingredients:

2 stems, lemon grass, white part only
1 red onion, chopped
1 clove garlic
1 tsp. Grated PureSpice ® ginger
2 lg red chilies
1 tsp PureSpice ® fenugreek, ground
1 tsp PureSpice ® yellow mustard seeds, ground
2 tbsp. PureSpice ® paprika
2 Tbsp. Worchestshire sauce
1 ½ lb. lean, boneless, shoulder pork, cubed
2 Tbsp. fish sauce
6 potatoes, peeled and sliced
2 small red onions, diced
1 Tbsp oil
2 Tbsp mango chutney

1.Put lemon grass, onion, garlic, ginger, chilies, fenugreek, mustard seeds, paprika and Worcestershire sauce in a processor and mix to a thick paste.
2.Place the pork in a bowl, sprinkle with fish sauce and ¼ tsp. Ground black pepper and toss to coat.
3.Place the potato and onion in another bowl, add 3 Tbsp of paste and toss to coat. Add the remaining paste to the pork. Mix well.
4.Heat the oil in a saucepan over medium heat. Add the pork and cook in batches, stirring until meat begins to brown. Remove from pan. Ad the potato and onion, and cook, stirring, for 5 minutes.
5.Return the meat to the pan and stir in 3 cups of water, adding 1 cup at a time.
6.Stir in mango chutney, then reduce heat and simmer for 30 minutes, or until meat and potatoes are tender.