Pork and cranberry curry

A nice dish to have during Christmas week.

20 minutes
1 hour


  • 1.5lbs Pork Fillet (or chicken or turkey)
  • 1oz Butter
  • 2 tbsp Oil
  • 6oz Chopped Onion
  • ½ Pepper, chopped
  • 1 crushed clove of Garlic
  • 1 tbsp Flour
  • 4 level teaspoons curry powder
  • 2 tbsp Tomato Puree
  • Juice of 1 lemon (small)
  • 8oz Cranberry Sauce
  • ½ pint Water
  • 3 Cloves
  • 1 Bay Leaf
  • 4oz Sliced Mushrooms
  • 3 tbsp Natural Yoghurt


  1. Slice fillet into quarter inch rounds. Heat butter and oil in a wide pan and saute meat until beginning to brown. Drain and transfer to casserole.
  2. Add chopped onion and pepper to pan and saute until softened.
  3. Take pan off heat and add garlic, flour and curry powder. Cook for 1 minute. Add water, tomato puree and lemon juice.
  4. Return to heat and bring to boil, stirring. Add cranberry sauce, cloves, bay leaf and sliced mushrooms. Cook for a few minutes. Pour over pork in casserole.
  5. Cook covered for about 1 hour at gas 3, 150C/325E or until pork is tender. Stir in yoghurt before serving.
  6. Serve with rice or jacket potatoes.

Will freeze.