Ingredients:
2 tbsp olive oil
1 kg Linley Valley Diced Pork 
2 onions, thinly sliced
2 garlic cloves, finely chopped
2 tsp finely grated fresh ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 cup Greek-style yoghurt
2 unpeeled granny smith apples, grated
1 ½ cups Harvey Fresh Apple juice

Method:
Preheat the oven to 170°C fan forced. Heat the olive oil in a heavy-based saucepan (with a lid) over medium-high heat and sear off the diced pork, in batches, until browned on all sides. Set aside on a plate. Reduce the heat to medium, add a little more olive oil to the same saucepan and cook the onion for 5 minutes. Add the garlic, ginger and spices and cook, stirring gently, for a further 2 minutes. Return the pork to the saucepan. Add the yoghurt, apple and 1½ cups apple juice. Stir well, then cover with the lid and cook in the oven for 2 hours. Check every now and then and add a little more water/ apple juice if the curry seems too dry. Serve the curry with steamed rice and papadums.  

Serves: 4

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