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Pork and Apricot Tagine
Pork and Apricot Casserole
Ingredients
1 tablespoon oil
500 g pork shoulder steak, diced
2 large onions, sliced
2 cups mushrooms, diced
3 cloves garlic, crushed
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 cup stock or water
12 dried apricots, quartered
2 tablespoons cornflour
1/4 cup water
salt to taste
Method
Preheat oven to 180C
Heat the oil in a heavy-based pan and brown the pork.
Add the mushrooms and cook for a further 5 minutes, stirring occasionally
Add the garlic and spices and cook for 1 minute
Stir in the stock or water, and apricots and bring to the boil
Transfer to a casserole and bake in a preheated oven for 1 hour or until the pork is tender
Stir in the cornflour mixed with water and cook for 5 minutes
Add salt to taste and serve with rice or couscous
Serves 4
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