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.
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