Spiced pork, apricot and sweet potato tagine

Cooking Meat Spiced pork, apricot and sweet potato tagine

Try this tasty shortcut pork tagine, packed with juicy apricots, tender pork and aromatic herbs and spices.

Lables: Paleo Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Heat the oil in a frying pan over medium-low heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Stir in the sweet potato for 2 minutes. Add the garlic, ginger, coriander, chilli, cumin, turmeric and fennel and cook, stirring, for 1 minute or until aromatic.
  2. Stir in the tomato, water, pan juices and apricots. Bring to a simmer. Reduce heat to low and simmer, covered, for 15-20 minutes or until potato is tender.
  3. Add the pork and jam or honey. Simmer, uncovered, for 5 minutes or until warmed through and thickened. Remove from heat. Stir in the lemon juice. Serve with couscous, sprinkled with coriander leaves and toasted almonds.

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1 tbsp extra virgin olive oil
1 red onion, halved, thinly sliced
200g sweet potato, peeled, cut into 2cm pieces
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
1 tbsp chopped coriander root and stem
1 long fresh red chilli, thinly sliced
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp fennel seeds
400g can crushed tomatoes
250ml water
125ml leftover pan juices
100g dried apricots
350g leftover roast pork, cut into 2cm pieces
1 tbsp tomato & maple jam , or honey
1/2 lemon, juiced
Couscous, to serve
Fresh coriander leaves, to serve
Toasted flaked almonds, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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