Bought some loin last weekend. A cheaper cut so I went for a curry. All measures inexact as I went sans recipe.
Blended a couple of onions, three cloves of garlic, a chilli (feel free to go hotter - my wife doesn't like it hot), and a few small knobs of fresh turmeric (add some water to facilitate blending). Fry in a generous splash of virgin coconut oil, adding some ground lemongrass and galangal as you go (fresh would have been better). Stir often to prevent it sticking and burning. When coloured and fragrant and sizzling, add very roughly chopped roo loin and stir till coloured. Add water to almost cover, bring to boil then simmer on low heat for 2-3 hours. Check every now and again to make sure it hasn't boiled dry. Should end up with a thick sauce with the oil beginning to separate. Meat pulled apart and had a very mild flavour. Gravy had a mild rendang flavour. Smiles all around. I served it with a green salad and rice for the family. Roast vegies would have gone well
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine