• 1.5kg pork stewing meat (make sure it includes at least 3-4 pork knuckle slices)
• 500g pork goulash
• 30ml oil
• salt and pepper to taste
• 2 large onions, chopped
• 1 large green chilli, chopped
• 5ml each chopped ginger and garlic
• 30ml meat masala
• 2 tablespoons tomato paste
• 125ml chutney
• 350ml meat stock
• a bouquet garni
• 3 large carrots, peeled and cut into thick slices
• 1 tin (400g) chopped tomato
• 30ml flat-leaf parsley

Heat the oil in a thick-based pot and brown the meat. Work in batches, ensuring the meat has a lovely golden-brown crust all over – season with salt and pepper. 

Brown the onion and chilli in the same pot. Once the onion is soft and translucent, add the garlic, ginger, spices, tomato paste and chutney. Stir-fry for another minute.

Return the meat to the pot, add the stock and herbs, reduce the heat and simmer gently for 1 hour with the lid on. 

Stir in the carrots and chopped tomato, and check the seasoning.

TIP Add a pinch of sugar, salt and pepper if you like. 

Simmer the stew gently for another 1–1.5 hours or until the meat is tender and the gravy deliciously thick. Serve with a sprinkling of fresh herbs, buttery samp, beans, and your favourite greens. 

Cut:
Pork stewing meat, including shank slices.

TIP
When buying stewing pork, select an economical combination of on-the-bone pork chunks; ensure enough meat in the variety packs. I like to combine stewing pork with a portion of pork goulash to make sure.