One of the national dishes of Hungary, I have come up with my own goulash recipe using Sri Lankan spices and pork meat. It goes very well with polenta.

500g pork, diced

1 big red onion, diced

4 garlic cloves, chopped

2 big tomatoes, the skin removed then chopped (or 1 tin chopped tomatoes)

3 red peppers, sliced

1/2 cup chopped parsley

2 tbs plain flour

2 tbs paprika

1 tbs crushed chilli

1 tsp turmeric powder

1 tsp cumin powder

1/2 tsp cinnamon powder

1 tbs dry herbs

2 bay leaves

3 tbs olive oil

1 cup red wine

3 cups of stock (chicken or beef)

Salt to taste

Sprinkle the pork with the flour, heat the pan with half of the oil, add the meat and fry until browned. Remove from pan, add the rest of the oil, then add the onion, garlic and red peppers. Mix well and cook until they soften. Add spices, tomatoes, bay leaves and the herbs, mix well. Pour in the wine and seasoning, then add the meat and stock. Cover and cook on a low flame for 30-40 minutes. Check the seasoning, then add the parsley. Serve with rice or polenta.