Korma paste and Greek-style yoghurt transform pork roast into an Indian-spice sensation.
- Preheat a covered barbecue on high. (Alternatively, preheat oven to 230°C.)
- Combine curry paste and half of the yoghurt in a small bowl. Rub all over pork. Place celery in a disposable baking tray. Top with pork. Roast in covered barbecue using indirect heat, or in oven, for 30 mins. Reduce heat to medium or 200°C. Roast in covered barbecue using indirect heat, or in oven, for a further 1 hour or until cooked through.
- Transfer pork to a plate and cover with foil. Set aside for 15 mins to rest. Serve with naan, chutney, coriander and remaining yoghurt.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set