Slow-cooked pork, apricot and tamarind stew

Name: Slow-cooked pork, apricot and tamarind stew
Total time: 3 h
Yield: Serves 6
Cuisine: Persian
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

Sabrina Ghayour

Published: November 9, 2016 at 12:26 PM

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Serves 6

Easy

Total time: 3 hrs

0 reviews

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal377

low
fat12.6g
saturates2.2g
carbs32.2g
sugars29.6g
fibre5.6g
protein30.8g
salt0.3g

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.

Authors

Sabrina Ghayour Chef Portrait

Sabrina Ghayour

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