Pork & Apricot Tagine

pork, apricot, tagine

Although it isn't traditional to cook pork in a tagine it is still a tasty mid week meal and much more economical than the usual lamb.  I cooked mine in an electric tagine and just left it simmering all day resulting in the meat just falling apart and my kitchen smelling fragrant all day!

Serve with couscous, spiced chickpeas, Moroccan tomato salad, flatbread, yogurt & harissa.

Pork & Apricot Tagine
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  1. 2 tablesps. olive oil
  2. I onion chopped
  3. 2 carrots chopped roughly
  4. 1 red pepper chopped into fairly large pieces
  5. 10 small new potatoes or one sweet potato cut into cubes
  6. 500 grams pork cut into cubes
  7. 2 teasps. ras-el-hanout
  8. 1 teasp. each ground cinnamon & cumin
  9. 1 cinnamon stick
  10. 10 dried apricots
  11. 8 dried dates
  12. 8 dried prunes
  13. Handful raisins (golden are better)
  14. 1 tablesp. runny honey
  15. 1 litre chicken stock
  1. Start the night before by putting the meat cubes in a plastic bag and add the ras-el-hanout. Shake it well to coat the meat and leave in the fridge overnight.
  2. Next day, heat the oil in a large saute pan and fry the onions gently until transparent.
  3. Add the carrots & potatoes and cook for another 5 minutes.
  4. Add the pepper and continue to cook for 5 - 10 minutes stirring now and then.
  5. Put all this veg on a plate while you brown the meat.
  6. Heat a tablespoon of oil and fry the meat until lightly browned all round.
  7. Add the veg back to the pan with the meat.
  8. Add the spices and cook for 2 minutes more until fragrant.
  9. Add the cinnamon stick, the honey and then the chicken stock.
  10. Bring to the boil and transfer to an electric tagine or slow cooker.
  11. Cook on high for 4-5 hours or low for 8-10 hours. Add the dried fruits an hour or so at the end of cooking.
  1. * Serve with couscous plain or fancy, spiced chickpeas, flat bread, yogurt and harissa.
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