pork shoulder 800g,
diced into chunks roughly about 4cm
ground coriander 2 heaped tsp
ground cinnamon 1 heaped tsp
ground turmeric 1 heaped tsp
tamarind sauce or paste 3 tbsp
honey 3 tbsp
dried apricots 200g
coriander a small bunch,
flaked almonds 50g,
Heat a large saucepan over a medium heat. Drizzle enough oil to cover the base, add the onions and fry them until they begin to brown slightly around the edges.
Add the pork to the pan and stir the meat into the onions, ensuring you keep the meat moving, so it gets sealed but doesn’t stew or colour too much.
Add the spices to the pan and stir, coating the meat well, then add the tamarind paste and honey and stir well. Pour just enough water from a boiling kettle to cover the ingredients and reduce the heat to low, cover and simmer for 2 hours, stirring every so often to stop it sticking.
After the initial cooking time is up, add the apricots, stir well and top up with a little more water to cover the pork again, if needed. Season if you like then allow to cook for 30 minutes, or until the pork is tender and melt-in-the-mouth, stir in the fresh coriander, top with flaked almonds and serve with flatbreads, pittas or basmati rice.