1.6–1.8 kg boneless pork scotch roast with the rind removed

Simmer sauce quantity as needed to coat the pork evenly

3/4 cup of water

1 large red onion cut into thin wedges

1 cup of yellow split peas (which can be substituted with red lentils)

2 cups of chicken or vegetable stock

150 g cherry tomatoes

2 lbs pork shoulder provides tender, flavorful meat

1 cup plain yogurt adds creaminess and tenderizes the pork

2 tablespoons ghee or vegetable oil essential for sauteing spices

3 cloves garlic minced imparts aromatic depth

1-inch piece ginger grated adds warmth and complexity

2 teaspoons ground coriander key spice for authentic curry flavor

1 teaspoon turmeric powder provides color and mild earthiness

1 teaspoon garam masala blend of spices for signature taste

1 cup onions finely chopped forms the base for the sauce

1/2 cup chopped tomatoes enhances acidity and balances richness

Salt to taste brings out all flavors

Steamed broccolini quantity as desired for serving

Greek-style yoghurt quantity as desired

Coriander sprigs quantity as desired

Warm roti quantity as desired