Curry stew is just what the name infers, a combination of curry and stew. The best of both worlds. I figure one day a Trini realized they didn’t want to make curry nor stew, because they made it recently, and decided to combine both! Mummy made this curry stew pork frequently back in the days, which is where the inspiration from. I am reliving my childhood while recreating all the delicious recipes I enjoyed. I hope you are enjoying the journey with me.
Soak meat with enough water and 1/2 cup vinegar for 20 mins. Next, wash meat with the juice of a lime or lemon. Rinse several times and drain.
Rinse pigeon peas, place in a saucepan with enough water to cover. Cook over medium heat for 15 mins. Drain and set aside.
Season meat with green seasoning, onion, garlic, salt, black pepper and 2 tbs curry powder(use one for a milder flavor). You may add more curry according to your preference.
Heat oil in a heavy Dutch oven or pot. Add brown sugar and allow it to froth, bubble, expand and darken.
Add meat and stir well to coat with the burnt sugar. Cover and cook for 30 minutes, stirring every ten minutes, until the meat is half cooked and the natural juices evaporate.
Once it begins to stick, add peas, celery, carrot, thyme and stir one minute to develop flavors. Also add a chopped scallion or a few leaves of chopped bandhania(optional).
Add 3 cups of hot water, stir, bring to a boil, reduce heat, cover and cook until the meat is fully cooked and the sauce has thickened, checking and stirring every ten minutes. Check for salt and add more if required.
Video
Notes
Calories calculated using 4 lbs of pork spare ribs & 10 servings - which is typical serving quantity in our house.