Get ready to cook
1. In a sauce pan, stir fry onions until soft and golden. Add bay leaves and Masala Goa Paste; stir fry for 2-3mins. Add pork, stir fry until cooked.
2. Add blended tomatoes; mix well and bring to boil. Lower heat, partially cover and simmer for 1 hour. Keep watch and add some water if needed.
3. Garnish and serve with Carrot-Cumin Pilaf.
400g Masala Goa Paste
800ml tinned plum tomatoes, blended
1.6kg diced pork shoulder*
200g diced white onion
3 bay leaves
15g chopped coriander to garnish
*if desired, substitute with:
1.2kg diced pork shoulder
400g diced red pepper