Slow cooked Pork, apricot and tamarind stew

Slow-cooked pork, apricot and tamarind stew

  • serves 6
  • Easy

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



  • vegetable oil
  • onions 2 large, diced
  • 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, roughly chopped
  • flaked almonds 50g, toasted


  • 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.

Nutritional Information

  • Kcals 377
  • Fat 12.6g
  • Saturates 2.2g
  • Carbs 32.2g
  • Sugars 29.6g
  • Fibre 5.6g
  • Protein 30.8g
  • Salt 0.3g