Spicy pork curry with apple and coriander dumplings

Serves 4-6
Oven temperature Gas Mark 4, 180degC, 375degF.

Ingredients
1.35kg (3lb) pork shoulder,cut into cubes
15ml (1 tbsp) oil
2 cloves garlic,crushed
2 red onions, peeled and quartered
1 aubergine, cubed
2 tbsp (30ml) medium curry paste
1/2 butternut squash, peeled and cubed
300ml (1/2 pt) pork stock

For the dumplings
200g (7oz) self-raising flour
75g (3oz) suet
30ml (2tbsp) apple sauce
30ml (2tbsp) fresh coriander

Method
1. In a large ovenproof pan or casserole, heat the oil.

2. Add the cubed pork and brown.

3. Add the garlic, red onions, aubergine and the curry paste.

4. Stir well and add the butternut squash to the casserole along with the pork stock and stir.

5. Place in the oven with the lid on for one to two hours, or until the meat is tender.

6. Meanwhile, prepare the dumplings by mixing together the self-raising flour with the suet, apple sauce and fresh chopped coriander.

7. Bind together with a little water and make into eight to 10 balls before chilling.

8. Add the dumplings to the casserole 20 minutes before the end of cooking and cook without a lid.

9. If the curry needs a little more liquid, add 150ml (1/4 pt) more stock.

Serving suggestion
Serve the curry with poppadoms, fried apple and extra seasonal vegetables.

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