Stews are great for large hungry families, and for cooks without much time. It is a case of set and forget and call to the table 30 minutes later.
| Ingredients | Serves 4 |
| Pork fillet | 1 kg |
| Bacon | 4 slices |
| Salt | ½ tspn |
| Pepper | ½ tspn |
| Celery chopped | ¾ cup |
| Onion chopped | ½ cup |
| Green bell pepper, chopped | 1 |
| Garlic, minced | 2 cloves |
| Fresh tomatoes, chopped | 2 cups |
| Madras curry powder | 2 tspns |
| Thyme leaves | ½ tspn |
| Chicken stock, hot | 1 cup |
| Currants or raisins | ½ cup |
| Chopped fresh parsley | 1 tbspn |
| Slivered toasted almonds | ½ cup |
Cooking Method
In a deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside. Add pork cubes to the pan; cook for about 10 minutes, turning, or until browned. Sprinkle with salt and pepper, remove but keep warm.
In the pan add celery, onion, bell pepper, and garlic; cook for about five minutes. Add tomatoes, curry powder, thyme and sprinkle of salt. Cover and simmer for about 10 minutes.
Return pork to the pan and add currants and broth; cover and cook for 30 minutes. Sprinkle with parsley, crumbled bacon and toasted almonds.
