Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Slow-cooked pork, apricot and tamarind stew
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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.
