I cannot believe that Thursday is already here. My week has been flying. One of our colleagues has left the company and I could not believe how impact it is for us. So our days are now a bit crazy and very quick… 🙂 Sometimes it is a good thing, I definitely cannot say I am bored. So I have prepared for hungry evening rosemary baked pork with rice mixed with lentils.
What do you need:
1 cup brown Basmati rice
1 cup red lentils
1 tsp curry paste
handful of kale
2 kg pork shoulder
fresh rosemary
cumin
250 ml cream
vegetable oil
salt and pepper
The most time consuming is meat preparation so start approximately 1.5 – 2 hours ahead. Take a baking tray, add vegetable oil and season pork with grounded cumin. Place the meat into the tray, add fresh rosemary leaves together with 1 cup of water. Cover the baking tray with lid or with aluminium foil and place into the preheat oven (200 degrees). Cook approximately 1.5 – 2 hours and do not forget to add water whenever needed as you are going to use it for sauce preparation.
When you see that the meat is getting ready, you can start with rice preparation. Take a pan and cut kale into small pieces. Place it into the pan together with red lentils. Add approximately 2 cups of water and cook until soft. When soft, add brown Basmati rice and add additionally 1.5 cup of water together with curry paste. Mix everything properly together and let it cook until everything is soft.
To finalize your dish, take the meat out of oven and put it aside. Use the water from baking tray for sauce preparation, leave rosemary leaves in. Pour everything into blender and blend until smooth. Afterwards, add mixture into the pan, heat it up and add cream. Cook everything until combined and simmered for couple of minutes. And your dish is ready!
Enjoy 🙂
Vero & little Canito
