Persian fantasy curry

I had leftover boiled green peas with some onion, and 6 medium boiled, peeled potatoes.

Ingredients

• 6 medium boiled potatoes, peeled
• 150-200g green peas, boiled with some leek
• 200g pork shoulder, thin cubes
• vegetable stock (powder, MSG is not optional)
• 100g carrot
• 150g celery
• 1 large onion
• cumin, caraway, nutmeg, green cardamom
• cilantro, mint
• lime
• rice for 2-4 people

Method

1. Start with a soffritto, but 1.5x on the celery.
2. Make rice for 2-4 people.
3. In a wok, on high heat, roast the tiny pork cubes. When there’s enough brown, take them off. Add some vegetable stock, garlic salt and white pepper.
4. Use a bit of water to get all the flavour from the wok into the soffritto.
5. Mortar 6-9 green cardamom pods and sift them into the mix. Mortar a tiny piece of nutmeg too. Lots of salt and about as much sugar.
6. Add 1/4 tsp cumin and 1/4 tsp caraway.
7. Boil until everything is soft, adding water as it evaporates. At the end, water it up properly so it’s a thick sauce. Add some flour to thicken it.
8. Cut the potatoes into big cubes and put them in the pot. Cover for 3 minutes.
9. Fire off, wait 1 minute.
10. Fresh herbs: mostly coriander, a bit of mint and rosemary. Mint and coriander are the essential part, 90-10 coriander to mint. Add the herbs and mix well.
11. Serve the ragout on top of the rice with lime wedges.