Pork Korma:

Ingredients:

1 tbsp vegetable oil;

2 large onions, sliced;

1 lb lean minced Blair House Farm Free Range Pork Shoulder:

2 garlic cloves, crushed;

8 green cardamoms, crushed and pods discarded;

1 tbsp cumin seeds;

600 ml low-sodium chicken stock, hot;

1 1/2 lbs small new potatoes, scrubbed and halved;

2 tsp cornflour;

1 cup low-fat natural yogurt;

3/4 cup ground almonds;

250 g baby spinach;

1/4 cup toasted flaked almonds.

Directions:

1 Heat the oil in a large, heavy-based saucepan or flameproof casserole. Add the onions and cook over a medium heat for 10 minutes until softened and lightly browned. Transfer to a bowl and set aside.

2 Add the Blair House Farm minced pork shoulder, garlic, cardamom and cumin seeds. Cook, stirring often, for 5 minutes until the meat has broken up and changed color. Return about half the onions to the pan, pour in the stock and bring back to the boil. Reduce the heat, cover the pan and simmer for 15 minutes.

3 Stir in the potatoes and bring back to simmering point, then cover and cook for about 20 minutes until the potatoes are tender.

4 Meanwhile, blend the cornflour with 6 tbsp of the yogurt and the ground almonds to make a paste. Stir this mixture into the curry and bring just to the boil, stirring. Reduce the heat and simmer for 1 minute until slightly thickened. Season to taste.

5. Fold the spinach leaves through the korma, (reserving a few small leaves for garnishing), until they are just wilted and bright green. 

6. Mix the toasted flaked almonds with the remaining onions. Serve the curry drizzled with the remaining yogurt and topped with the almonds, onions and reserved spinach leaves.

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