2 tablespoons butter
2 teaspoons curry powder
1&1/2 cups orange juice
1 tablespoon cornflour
1/4 cup almond halves
500g lean pork cut in strips
1/2 cup chopped spring onions
1 cup thinly sliced celery
1 tablespoon water
1/2 cup natural yoghurt
Method: Melt butter in a heavy based frypan. Add curry powder and cook for 1 minute. Add pork and onions and cook over high heat until outside of meat is browned. Add orange juice and bring to the boil. Cover and simmer for 25 minutes, add celery. Blend cornflour with water until smooth, add to pan stirring constantly. Return to the boil and cook 5 minutes. Spoon into a serving dish, sprinkle with almonds. Stir yoghurt until smooth and spoon over pork. Garnish with a few fine strips of orange rind if desired. Serve with rice or noodles.
Source: contributed by E. Wagner in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.32.
2 teaspoons curry powder
1&1/2 cups orange juice
1 tablespoon cornflour
1/4 cup almond halves
500g lean pork cut in strips
1/2 cup chopped spring onions
1 cup thinly sliced celery
1 tablespoon water
1/2 cup natural yoghurt
Method: Melt butter in a heavy based frypan. Add curry powder and cook for 1 minute. Add pork and onions and cook over high heat until outside of meat is browned. Add orange juice and bring to the boil. Cover and simmer for 25 minutes, add celery. Blend cornflour with water until smooth, add to pan stirring constantly. Return to the boil and cook 5 minutes. Spoon into a serving dish, sprinkle with almonds. Stir yoghurt until smooth and spoon over pork. Garnish with a few fine strips of orange rind if desired. Serve with rice or noodles.
Source: contributed by E. Wagner in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.32.
