Geera pork is a popular Trinidadian curry, often served in bars to be eaten with drinks. The curry features bite-sized pieces of pork and plenty of very darkly roasted ground cumin (geera) - a seasoning that’s unique to Trinidadian cooking. A long slow simmer really allows the flavours to penetrate the meat, producing perfectly tender spiced pork.

Kebabs originated in the Middle East but quickly gained popularity in India, Pakistan and Bangladesh resulting in their inclusion on the menus of Indian restaurants in Britain today. Shashlik kebabs are usually cooked at incredibly high temperatures in a tandoor oven which gives them that delicious characteristic char around the edges. The kebabs are served here with tamarind potatoes and a simple salad.

GEERA PORK SPICES: Tamarind powder (tamarind, starch), thyme, coriander, turmeric, black pepper, cumin, fenugreek, allspice, cardamon, nutmeg, cinnamon, ginger, habanero, chilli, ginger, cloves, mace, bay, nutmeg
GREEN SEASONING BLEND: Chilli, green pepper, thyme, coriander leaf, celery seed, chives, garlic, onion
SPINACH BLEND: Red pepper, green pepper, thyme, parsley

SHASHLIK BLEND: Coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves
TOASTED CHILLI MASALA: Toasted chilli, amchur, salt, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida
POTATO SEEDS: Cumin, brown mustard, fenugreek, black cumin
POTATO GROUND SPICES: Tamarind (tamarind, starch), amchur, cumin, turmeric, Kashmiri chilli, asafoetida, black pepper

*Allergens

Geera Pork

• 400g diced pork (pork belly is best) or diced chicken
• 1 large onion
• 3 cloves of garlic
• 1 tomato
• 200g spinach (fresh or frozen)
• 10g bunch of coriander - roughly chopped
• ½ lime
• 1 small mango (or use 200g of ready prepared mango)
• Rice or Indian breads for 2 to serve (optional)

Shashlik Kebabs

• 250g diced lamb or chicken
• 400g new potatoes
• 1 small red onion
• 1 pepper (any colour is fine)
• 3 tomatoes
• 10g bunch of coriander
• ½ lemon
• Natural yogurt to serve (optional)
• 2 tsp tomato puree
• 1 tsp sugar
• Indian flatbreads for 2 to serve (optional)