Pork Tagine With Apricots And Pistachios

Cooking time:

Serves:5 people

Rating: 32 votes, average: 2.84 out of 532 votes, average: 2.84 out of 532 votes, average: 2.84 out of 532 votes, average: 2.84 out of 532 votes, average: 2.84 out of 5


Ingredients

  • 15mlsp (1tbsp) Oil
  • 1 Red onion, peeled and roughly chopped
  • 2 Cloves of garlic, crushed
  • 900g (2lb) Large trimmed chunks of pork shoulder, collar or leg (or lean pork daubes)
  • 15mlsp (3tsp) Ras el Hanout spice mix
  • 600ml (1pt) Pork stock
  • 400g Can chopped tomatoes
  • 75g (3oz) Dates, stones removed and halved
  • 50g (2oz) Dried apricots, halved
  • 400g Can chickpeas, rinsed and drained
  • 100g (4oz) Couscous
  • 15mlsp Pistachio nuts, shelled and roughly chopped
  • 15mlsp Fresh mint leaves, roughly torn

Preparation

Preheat the oven to 180-200C/ Gas Mark 6.

 

 

 

Method

Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1-2 minutes.

Add the pork and brown on all sides.

Add the spice, stock, tomatoes, dates and apricots and stir well. Cover the pan and place in the oven for 2 hours.

At the end of this time, remove the lid and stir in the chickpeas and couscous.  Replace the lid and cook for a further 20-30 minutes until the meat is tender and the couscous has absorbed the cooking liquid.

Serve sprinkled with the pistachio nuts and mint leaves.

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