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Gower Pork Tagine with Apricots, Sultanas and Orange

 

Ingredients

1tbsp oil for frying

650g trimmed large diced pork collar or shoulder

2 onions – chopped

2 cloves garlic – crushed

2 tbsp Ras el Hanout

400g can chopped tomatoes

600ml pork or vegetable stock

75g sultanas

75g dried apricots – quartered

400g can chickpeas, drained and rinsed

100g couscous

15g toasted flaked almonds

1 orange – rind and juice

Handful fresh mint leaves – roughly chopped

 

Method

1. Suitable for slow cooking on the hob or in the oven. If oven cooked preheat the oven 180°C/ Gas Mark 5

2. Heat the oil in a frying pan and fry the diced pork until browned. Remove

3. In same pan fry the onions and garlic until lightly browned. Add the meat back into the pan

4. Add the spice and stir for a few minutes, then add the tomatoes, stock, sultanas and apricots. Transfer into a lidded saucepan if simmering on the hob or into a lidded ovenproof dish if cooking in oven

5. Cook for 1 ½ - 2 hours until meat is tender

6. Remove lid and add the couscous, chickpeas and orange. Continue to cook until all the liquid has been absorbed – approximately 20 minutes

7. Serve sprinkled with chopped mint and flaked almonds

Recipe Information

  • Serves – 4
  • Cooking Time – 2.5 hours

 

Recipe provided by Hybu Cig Cymru - Meat Promotion Wales