Pork and Fruit Curry
2 lbs pork roast, cut into 1-inch chunks
2-3 tablespoons oil
1 16-oz bag cranberries
2 Granny Smith apples, peeled, cored and cut into chunks
1 medium onion, diced
6 cloves garlic, minced
1 inch ginger, grated, or 1 tablespoon ginger paste
2-3 chilies, minced
1 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons garam masala
½ cup brown packed dark brown sugar
½ cup apple juice or apple cider
½ cup chicken broth or stock
Salt and freshly cracked black pepper to taste
In a large skillet with a lid, heat the oil over medium heat. Pat the pieces of meat dry and place in the skillet. Brown the meat for about 5 minutes. Remove and set aside. Add more oil to the skillet if necessary.
Cook the onion for about 5 minutes. Add the garlic, ginger, and chilies and cook another 2-3 minutes.
Sprinkle the spices over this mixture and stir to coat.
Add the pork back to the skillet along with the sugar, broth, juice or cider, apples, and cranberries.
Cover the skillet. Simmer on medium-low heat for about 20 minutes, until the pork has cooked through.
Remove the lid and let the sauce simmer a few more minutes to thicken. Season with salt and pepper.
Serve with Basmati rice. Garnish with cilantro if desired.