@TheOnlyMrsW
There's a great recipe on the meat recipe thread for pork vindaloo that uses pork leg:
Pork Vindaloo (serves 4)
Adapted from a recipe in: "Curry" (various authors) published by Dorling Kindersley). Although it is called vindaloo, you can see from the quantity of chilli that it won't be that hot - and you can increase/decrease the amount of chilli to suit your taste anyway.
Ingredients
900g/2lb boned pork, cut into 5cm/2inch cubes
4 tbsp vegetable oil
5 garlic cloves, finely chopped
200g/8oz shallots (about 4 echalion/banana shallots)
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon tomato puree
350g/14oz tomatoes, chopped (about 3 average-size tomatoes)
3 tablespoons cider vinegar
salt
pinch of crushed black peppercorns
1 tablespoon chopped coriander leaves
Spice Paste
1 teaspoon cumin seeds
4 cardamom pods
4 cloves
2.5cm/1inch cinnamon stick
5 black peppercorns
1 green chilli, chopped
2.5cm/1inch piece fresh root ginger, peeled and chopped
4 garlic cloves, peeled
3 tablespoons lemon juice
Method
Make the spice paste - grind the cumin, cardamom, cloves, cinnamon and peppercorns in a clean coffee grinder or spice mill into a fine powder. Blend the spice powder with the green chilli, ginger, garlic and lemon juice in a food processor to make a fine paste. I do this all together in my mini food processor - I have never managed getting it into a fine powder, but it's easier and tastes just as yummy
Mix the pork with the spice paste in a large bowl. Cover with cling film and leave to marinate in a cool place for 1.5 hours I sometimes do this the day before I'm going to cook it, and leave it in the fridge
Heat the oil in a frying pan, add the garlic and saute for 1 minute. Add the shallots and cook until they are golden, stirring occasionally. Add the turmeric, chilli powder, tomato puree, chopped tomatoes and vinegar and stir well
Add the marinated pork and salt to taste. Cook for 10 minutes, stirring occasionally. Pour in 275ml/9fl oz water and bring to the boil, then reduce the heat and simmer for 30 minutes or until the meat is cooked through and the sauce is thick this works well in the slow cooker as well
Add the black pepper, then serve hot, garnished with the chopped coriander
I tried to work out how many carbs, but can't find out how many carbs would be in the tomato puree (although as it's a small quantity I'm guessing it would be negligible).
My best calculation is that this probably has around 25-30g carbs for the whole thing, so would only be around 6-8g carbs per person.