Chilli, Chutney And Coconut Pork
|Pork strips||750 Gram|
|Mango chutney||350 Gram (1 Cup)|
|Fresh red chilies||2 Small, seeded and chopped|
|Ground cumin||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated fresh ginger||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Red capsicum||350 Gram, sliced (1 Large Sized)|
|Coconut milk||250 Milliliter (1 Cup)|
|Chopped coriander leaves||1⁄2 Cup (8 tbs) (Fresh Ones)|
Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.
Cover; refrigerate 3 hours or overnight, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
Stir-fry pork mixture, in batches, in same pan until cooked through.
Add capsicum and milk; cook, stirring, about 1 minute or until heated through.
Just before serving, stir in coriander.