This Indian Gratin leans on garam masala to do the heavy lifting. We steam the Pork for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the garam masala elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the turmeric and the rest of the garam masala flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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