Curried Pork with Spaghetti
|Pork shoulder||1 1⁄2 Pound, cut in 2x1/2-inch strips|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Water||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Evaporated milk||13 Ounce (1 Can Or 1 2/3 Cup)|
|Apple||1 Medium, coarse and shredded|
|Uncooked spaghetti||8 Ounce|
Brown pork in butter; drain off any excess fat.
Add onion and green pepper.
Stir in curry powder, salt, pepper and 1/2 cup water.
Bring to a boil.
Cover and simmer 30 minutes.
Add evaporated milk and apple; cook, uncovered, 10 minutes longer, or until pork is tender.
Blend flour with 2 tablespoons water.
Stir into curry; boil 1 minute, stirring constantly, until sauce thickens.
Meanwhile, cook spaghetti according to package directions; drain.
Arrange on platter.
Pour curry sauce over spaghetti.