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.
Ingredients
- 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
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.
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
