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3 carrots, cut into 1-inch pieces on the bias1 tablespoon garam masala1 Fuji apple, peeled, grated on the large holes of a box grater4 4-ounce boneless center-cut pork chops, excess fat trimmedKosher salt, freshly ground pepperRecipe PreparationSimmer stock, mushrooms, lemongrass, ginger, cinnamon, garlic, cardamom, cloves, and fenugreek leaves, if using, in a large saucepan, uncovered and stirring occasionally, over medium heat until slightly reduced and very fragrant, 30–40 minutes.
Reduce heat to medium. Cook onion, carrots, and celery, tossing occasionally, until tender, 8–10 minutes. Pour in sake and cook, scraping up brown bits on bottom of pan, until liquid is evaporated, 2–3 minutes. Sprinkle curry powder and garam masala over and cook, stirring frequently, until very fragrant, about 1 minute. Add potato, apple, mushrooms, and reserved stock and bring to a boil. Whisk in reserved roux until mixture thickens.
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