Curry Jeannot Delaitre
"Pork spare ribs (lamb or beef) in rich curry sauce"

Method:

1. Cut the spare ribs using a heavy cleaver into serve length pieces (4-5 cms). Alternatively cut the pork, lamb or beef into 2-3 cm cubes.
2. Finely grind the black cumin seeds and coriander seeds in a coffee grinder or in a mortar and pestle. Put aside.
3. Combine the ground coriander and cumin seeds, turmeric, mustard seeds, cracked black peppercorns, salt, crushed chillies, garlic and ginger. Mix well together and gradually add the white vinegar to form a semi-moist smooth paste.
4. Heat up a heavy based casserole pan (sufficiently big to contain all the pork spare ribs or meat) or in a a wok under high heat. Add the peanut oil and coat the pan uniformly with the oil.
5. Cook the onions until soft. Add the curry paste and mix well with the onions. Stir fry under constant stirring until thoroughly cooked for 2-3 minutes. Be careful not to burn the paste.
6. Add the spare ribs or meat pieces and mix well to coat the spare ribs and meat pieces uniformly. Cook for 5-8 minutes or until the coated spare ribs or meat pieces are semi-cooked and start frying. Stir the mixture at regular intervals to prevent burning. Add the tomato paste and beef stock. Mix well together. Cover and allow to simmer for one hour or until the spare ribs or meat pieces are thoroughly cooked or the sauce is reduced to your preferred consistency. Carefully stir the mixture at intervals to prevent burning. Add some hot water if necessary to prevent the meat from burning and / or keep the curry sauce creamy and moist.
7. Serve hot on rice with a tomato with chilli chutney.
8. Enjoy.

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