Ingredients: (Serves 4)

675g/1½ lb diced pork

1 tbsp oil

1 green pepper

1 onion, chopped

6 mushrooms, sliced

1 tsp curry powder

½ tsp salt

50g/1oz flour

275ml/ ½pt hot water

½ vegetable stock cube

1 tin chopped tomatoes

½ tsp mixed herbs

Method:

1. Remove stalks and seeds from the pepper and chop it up.

2. Heat the oil in a pan and fry the onion, pepper and mushrooms for 3 mins, then transfer to a casserole dish.

3. Mix the curry powder, salt and flour together and coat the pork in this mixture.

4. Fry the coated pork for 5 mins, then pour in the hot water and stock cube and stir until the stock cube dissolves.

5. Add tomatoes and herbs and transfer this mixture into the casserole dish with the vegetables.

6. Cover tightly and cook in a preheated oven at 180°C/fan 160°C for 1 – 1½ hrs.