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Spices and herbs in kit:

Cumin seeds, Garam Masala contains (coriander cumin ginger cassia black pepper and cloves), fenugreek seeds, turmeric, ground coriander black mustard seeds, cardamom seeds,dried red chillies, black peppercorns and cinnamon stick.
Spices and herbs from around the world, ground and carefully blended in Norfolk

Essential additional ingredients (Shopping List):

• 700 grams boneless trimmed pork shoulder
• 5 tbsp Aspall white wine vinegar
• 2 tsp salt
• 1 tbsp light brown sugar
• 2.5cm/inch of fresh ginger
• 2 garlic cloves
• 2 medium onions
• 3 tbsp flavourless cooking oil
• Seasoning to taste

Step-by-step preparation and cooking instructions:

Preparation

Step 1: Cut the pork into inch/2.5cm sized cubes.

Step 2: Finely chop or grate the ginger plus peel the garlic cloves .

Step 3: Halve the onions and finely slice.

Step 4: Simmer 150ml water.

Cooking Instructions

Step 1: Empty contents of Bhajiman Sachet 1 into a pestle and mortar or coffee grinder and coarsely grind. Mix the ground spices, wine vinegar, salt and sugar together in a large bowl, add the cubed pork and fold until well coated. Leave to marinate for 30-40 minutes.

Step 2: In a mini food processor, blend the ginger and garlic with two or three tablespoons of cold water until it becomes a smooth paste.

Step 3: Heat the oil in a medium-hot deep frying pan and add the sliced onions. Stir occasionally until golden brown and caramelised. If they start to burn, add a little more oil and lower the heat .

Step 4: Add the ginger-garlic paste and fry, stirring well, for another minute. Pour in the contents of Bhaji Man Sachet 2 and stir for a further minute.

Step 5: Fold in the marinated pork and its juices; cook whilst stirring occasionally for 10 minutes. Next carefully stir in 150ml of boiling water and bring to a good simmer. Cover pan with the lid slightly ajar, reduce heat to low and cook for 40 minutes, again stirring occasionally until the meat softens. If it starts to dry out, add a few tablespoons of boiling water.

Step 6: Add contents of Bhaji Man Sachet 3 and cook for a further five minutes. By this point there should be thick gravy. If not, add sufficient boiling water to make this and finally check seasoning to suit your taste.

It is best enjoyed with lots of fluffy basmati rice, cucumber-mint yoghurt and my Bhaji Man Spiced Lentil or Aloo Gobi curry kits.

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