Ingredients (Serves 10) • 2kg pork shoulder, cut into 2cm dice • 6 tablespoons vegetable oil • 3 brown onions, peeled and sliced • 4 tablespoons grated fresh ginger • 10 garlic cloves, finely chopped • 1 teaspoon brown mustard seeds • 1 teaspoon fenugreek seeds • 20 fresh curry leaves • 1 teaspoon ground turmeric • 2 tablespoons ground cumin • 2 tablespoons paprika • 2 teaspoons cayenne pepper • 2 tablespoons garam masala • 3 tomatoes, diced • 180ml cider vinegar • 2 teaspoons ground coriander • 3 teaspoons salt • 2 tablespoons castor sugar

Peach Chutney • 2 tablespoons vegetable oil • 6 garlic cloves, finely chopped • 30g fresh ginger, finely chopped • 1 large brown onion, peeled and finely diced • 1 teaspoon cumin seeds • 1 teaspoon fennel seeds • 1 teaspoon mustard seeds • 2 teaspoons garam masala • 1 teaspoon chilli powder • 9-10 whole peaches, peeled and diced into 2cm • 1½ teaspoon salt • 3 tablespoons white vinegar • 1 cup white sugar

Flatbread • 350g self-raising flour • 350g natural yoghurt • 1 teaspoon salt • 2 tablespoons olive oil

Method 1 Heat half the vegetable oil in a large deep saucepan over high heat. Add diced pork shoulder and fry until golden. Remove pork from pot, set aside. 2 In the same pan over low heat, add remaining vegetable oil, sliced onion, ginger, garlic, mustard seeds, fenugreek and curry leaves. Cook until onions have softened. 3 Add turmeric, cumin, paprika, cayenne pepper, garam masala, cook over low heat for 5 minutes, stirring continuously. 4 Return pork back to the saucepan adding diced tomatoes, cider vinegar, coriander, salt and sugar, cover. Cook gently over low heat for approximately 1½ hours or till pork is tender. 5 Serve with peach chutney and warm flat bread.

Peach chutney 1 Place vegetable oil, garlic, ginger and onion in a saucepan, cook over low heat until softened. Add cumin seeds, fennel seeds and mustard seeds, continue to cook for a further 3 minutes stirring continuously. 2 Add garam masala and chilli powder to saucepan and cook again for approximately 3 minutes on low heat. 3 Add remaining ingredients, cook for 15 minutes on low heat. 4 Store in airtight sterilised jars.

Flat bread 1 Combine all ingredients together. Tip the dough onto a lightly floured bench and knead for a minute or two, till the dough comes together. 2 Place the dough in a clean bowl, set aside, allow to rest for 30 minutes. 3 Divide the dough in half and cut each half into 5 portions. 4 Roll it out each portion to a 12cm round. Fry in the pan for 1-2 minute each side.

Cost per plate approx $6.50*

*Based on produce costs at time of calculation, from an independent consultant commissioned by APL, January 2022.