Curried Pork with Vegetables
|Pork shoulder||1 Pound, cut into 1 inch cubes|
|Pepper||1⁄2 Dash (1 Speck)|
|Fat/Salad oil||1 Tablespoon|
|Sliced peeled onions||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Finely sliced celery||2 Cup (32 tbs) (Or Thinly Slivered)|
|Brown rice||1 Cup (16 tbs)|
|Boiling water||10 Cup (160 tbs)|
Dredge pork with 1 tablesp flour mixed with 1/2 teasp salt and speck pepper.
Brown meat on all sides in fat in skillet.
Then cook onions until tender in same fat.
Stir in 3 tablesp flour, 1 1/2 teasp salt, and curry powder.
Stir until thickened and boiling.
Add meat and celery, cover, and simmer 45 min., or until meat is tender.
Meanwhile, cook rice for 30 min., or until tender in the boiling water with 3 teasp salt.
Arrange rice on hot platter with curried pork around it.