-
1
In a large bowl, toss the pork with the lime juice and season with salt and pepper.
-
2
Let the mixture stand for 30 minutes at room temperature.
-
3
Drain the pork and pat dry with paper towels.
-
4
Heat 2 tablespoons of the oil in a large casserole.
-
5
Add one-third of the pork and cook over moderate heat until browned all over, about 10 minutes.
-
6
Using a slotted spoon, transfer the pork to a large plate.
-
7
Brown the remaining pork in 2 batches and add to the plate.
-
8
Add the remaining 2 tablespoons of oil to the casserole along with the onions, garlic and ginger and cook over moderately low heat, stirring frequently, until softened, about 8 minutes.
-
9
Stir in the curry powder and brown sugar and cook for 1 minute.
-
10
Add the parsley, chives, thyme and chile and cook just until fragrant, 1 to 2 minutes.
-
11
Return the pork, along with any accumulated juices, to the casserole, and stir until evenly coated with the seasonings.
-
12
Add the water and bring to a simmer.
-
13
Cover and cook the pork over low heat for 15 minutes.
-
14
Add the potatoes and carrots, season with salt and pepper and cook until the meat and vegetables are tender, about 1 hour.
-
15
Serve the colombo hot in large bowls.
-
16
Pass the rice separately.
