davef
09-09-2009, 10:14 AM
Made this last night and me (and family loved it). While the recipe uses potatoes I had mine without the potatoes and used a low carb tortilla wrap instead.
4 pork chops (fat trimmed)
1 large red onion
2 cloves garlic
Small (new)/Charlotte potatoes
Curry powder (2-3 tablespoons)
Cuman powder (2-3 tablespoons)
Chilli powder (1 tablespoon)
2 red chilli
Paprika powder (1 tablespoon)
3 tablespoons EVOO
150g plain yogurt
Juice of half a lemon
Trim the fat off the pork chops and cut into thin slices. Put curry, cuman, chilli and paprika powder in a zip lock bag, throw in slice pork. Seal bag and toss pork until completely coated in mixture (I then put in fridge for about 1 hour).
Deseed one chilli, and chop finely. Mince one clove of garlic and add with garlic and chilli to EVOO in a small dish, allow flavours infuse the oil.
Take second chilli and again chop finely. Chop glove of garlic into small pieces and then with a small amount of sea salt mix the garlic with salt (crushing with side of knife) on chopping board to produce a paste. Add chilli, garlic and lemon juice with one tablespoon of water to plain yogurt and whisk to make creamy sauce.
Peel & boil potatoes (or use can of baby potatoes) allow cool.
Add EVOO to wok or pan, allow to heat (without burning garlic/chilli) and then add slice red onion, cook until onion is softened. Add potatoes and cook for a few minutes to crisp outside of potatoes and heat them through. Then add pork and cook until crisped. Season to taste with salt/pepper.
Serve with chilli yogurt sauce on side (to pour over curry as desired.)
Sorry I can't provide nutritional values. This worked well for my numbers, YMMV
4 pork chops (fat trimmed)
1 large red onion
2 cloves garlic
Small (new)/Charlotte potatoes
Curry powder (2-3 tablespoons)
Cuman powder (2-3 tablespoons)
Chilli powder (1 tablespoon)
2 red chilli
Paprika powder (1 tablespoon)
3 tablespoons EVOO
150g plain yogurt
Juice of half a lemon
Trim the fat off the pork chops and cut into thin slices. Put curry, cuman, chilli and paprika powder in a zip lock bag, throw in slice pork. Seal bag and toss pork until completely coated in mixture (I then put in fridge for about 1 hour).
Deseed one chilli, and chop finely. Mince one clove of garlic and add with garlic and chilli to EVOO in a small dish, allow flavours infuse the oil.
Take second chilli and again chop finely. Chop glove of garlic into small pieces and then with a small amount of sea salt mix the garlic with salt (crushing with side of knife) on chopping board to produce a paste. Add chilli, garlic and lemon juice with one tablespoon of water to plain yogurt and whisk to make creamy sauce.
Peel & boil potatoes (or use can of baby potatoes) allow cool.
Add EVOO to wok or pan, allow to heat (without burning garlic/chilli) and then add slice red onion, cook until onion is softened. Add potatoes and cook for a few minutes to crisp outside of potatoes and heat them through. Then add pork and cook until crisped. Season to taste with salt/pepper.
Serve with chilli yogurt sauce on side (to pour over curry as desired.)
Sorry I can't provide nutritional values. This worked well for my numbers, YMMV