Kavarma – pork and pepper stew

Ingredients

• 800 g diced pork shoulder
• 2 onions
• 2 red peppers
• 3 garlic cloves
• 400 g chopped tomatoes
• 2 tbsp tomato purée
• 2 dl meat stock
• 3 tbsp oil
• 1 tsp paprika
• 1 tsp dried summer savory or thyme
• salt and pepper

Method

1. 1Brown pork in oil in batches. Chop onions, peppers and garlic.
2. 2Sauté vegetables for 5 minutes. Add tomato purée, paprika and herbs and stir for 1 minute.
3. 3Return pork, add tomatoes and stock and simmer covered for 60–75 minutes until tender.
4. 4Reduce uncovered if needed and season. Serve with bread or rice if desired.