1/4 cup (60ml) mild curry paste
4 pork leg schnitzels
1 large (200g) onion, chopped finely
1 clove garlic, crushed
2 cups (500ml) vegetable stock
2 cups (400g) couscous
2 medium (380g) tomatoes, seeded, chopped finely
1/4 cup chopped fresh mint
1/4 cup (35g) toasted slivered almonds
2 teaspoons ground coriander
1 teaspoon finely grated lemon rind
1/2 cup (125ml) plain yoghurt
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Rub 1 tablespoon of the curry paste over pork. Cover, refrigerate for about 4 hours of overnight. Cook pork in a greased, heated driddle pan (or grill or barbeque) until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
Add remaining paste and onion to a large pan; cook, stirring until onion is soft. Add stock, bring to the boil; remove from heat. Stir in couscous; stand, covered 5 minutes. Using a fork, gently stir tomatoes, mint, almonds, coriander and rind into couscous mixture. Slice pork; serve with couscous and yoghurt. Serves 4.
Preperation Time: 15 minutes
Marinade Time: 4 hours
Cooking Time: 15 minutes
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