Porky Potatoy Beard-Yogurt Stew |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Actually the original name proposal was indianish porky potatoy beard-yogurt soupy stew. Beard yogurt refers to a Turkish yogurt brand. There is a bearded man on the label :-) The original recipe calls for Turkish yogurt (10% fat) can also use Greek yogurt or sour cream. You may add all the beans to the stew at early stage, then beans will go to mush. If you want to have whole beans in the stew you can add half at early stage and add the rest later. Ingredients:
1 -2 onion |
7 -8 potatoes |
1 tablespoon oil |
2 -4 tablespoons curry powder |
1/2 teaspoon cinnamon |
1/4-1/2 teaspoon ground cardamom |
400 g pork, chopped |
200 ml water |
1 (400 g) can tomato passata |
1 (400 g) can brown beans |
3 tablespoons soy sauce (optional) |
1/2-1 teaspoon ground pepper |
200 ml greek yogurt |
Directions:
1. Peel and chop onion.
2. Peel and dice potatoes.
3. Heat the oil in pot and fry the spices for a moment.
4. Add the pork and brown the meat.
5. Add water and tomato passata.
6. Rinse and drain the beans.
7. Add half of the beans to the stew.
8. Add soy sauce, if using.
9. Cover and let simmer for 25-30 minutes.
10. Add potatoes and simmer until potatoes are tender (appr. 20-25 mins).
11. Add pepper and check seasoning.
12. Stir in yougurt and simmer for few 1.2 minutes or until yougurt is dissolved.
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