1 tsp curry powder
Salt and Black Pepper
500g lead pork – cut in to 2.5cm pieces/diced
1 onion, finely chopped
1 large leek, washed and sliced thickly
75g button mushrooms halved
400g tinned chopped tomatoes
150ml vegetable stock
1 tbls fresh chopped oregano
Preheat the oven to 180C
Mix half the flour with the curry powder, seasoning and toss the pork in this mixture.
Fry the meat in half the butter, until slightly browned and transfer to a casserole dish.
Fry the onions in the remaining butter until soft. Add the leeks and mushrooms and when just softened add the remaining flour followed by the tomatoes, stock and oregano. Bring slowly to the boil and then simmer until thickened. Pour over the meat and put the Casserole in to the oven for 1-1/2 hours, until the sauce is thick and the meat is tender.