Authentic Burmese flavour
Preheat oven to 180°C for 15 minutes.
Cut the meat into small cubes and discard the bone.
In a large bowl combine the meat with the chillies, ginger, garlic, palm sugar, turmeric and curry paste. Mix well.
Heat Sauté pan over medium heat for 2 minutes.
Add a little oil and brown the spiced meat in 3 batches.
Return all meat to the pan with the stock.
Add potatoes and stir well.
Bring to the boil, cover and place in the oven for 40 minutes.
When meat is tender, add tamarind and fish sauce to taste.
Serve with steamed rice.
Chicken thigh fillets can replace the pork. Curry can also be made with fish; adjust cooking time to just 20 minutes. Valcom brand of curry paste can be purchased in all supermarkets and works well with this recipe. if a hotter curry is preferred, leave the seeds in or add more chillies.