Olive Magazine
Slow cooked Pork, apricot and tamarind stew

Slow-cooked pork, apricot and tamarind stew

Published: November 9, 2016 at 12:26 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Slow cooked, low cal and packed full of the soul-warming flavours of Persia, this recipe from Sabrina Ghayour is the perfect solution to the chilly winter months

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal377
fat12.6g
saturates2.2g
carbs32.2g
sugars29.6g
fibre5.6g
protein30.8g
salt0.3g
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Ingredients

  • vegetable oil
  • 2 large onions, diced
  • 800g pork shoulder, diced into chunks roughly about 4cm
  • 2 heaped tsp ground coriander
  • 1 heaped tsp ground cinnamon
  • 1 heaped tsp ground turmeric
  • 3 tbsp tamarind sauce or paste
  • 3 tbsp honey
  • 200g dried apricots
  • a small bunch coriander, roughly chopped
  • 50g flaked almonds, toasted

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

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