Pork Shank and Butter Bean Curry

I've got this idea - seeing that cooking is also one of my passions - I think I will take a pic of one of our meals once a week, and add the recipe.

Here goes -

1 kg Pork Shank (can be replaced with lamb, beef or chicken)
2 teaspoons salt
2 teaspoons mix masala
2 teaspoons garam masala
1 teaspoon turmeric
2 teaspoons chili powder (be careful - very hot - I use 2.5ml's)
2 teaspoons fresh ginger/garlic
1 teaspoon whole spices (fennel seeds and a couple of cinnamon sticks)
1 onion (sliced)
1 tin of tomatoes
2 tins of butter beans in brine
Oil for frying

Method:

Heat oil in a pot, add all the spices to oil, then add onions and fry until golden brown.

Add meat, tinned tomatoes and half a cup of water. Simmer until meat is soft, checking and topping up the fluid as necessary.

When meat is soft, drain the beans, add to the meat and cook slowly for about 10 minutes. Stir carefully as you don't want the beans to break.

Beans can be replaced by 4 medium potatoes - cooked until potatoes are soft.

Serve with rece/roti pickles and/or papadums. Enjoy!