Spiced Pork & Apricot Tagine

• 700 gdiced pork shoulder, cut into 3cm pieces
• 350 mlchicken stock
• 1 x 400gtin chopped tomatoes
• Fine salt, to taste
• 1½ tspground cumin
• 1 tspground cinnamon
• 2onions, finely sliced
• 3garlic cloves, crushed
• 1 tbsprunny honey
• 3 tbspolive oil
• 140 gdried apricots, halved
• 2 tspras el hanout
• 50 gtoasted flaked almonds
• 15 gmint leaves, torn
• 2 tbsptahini
• 15 gcoriander leaves, torn, optional (optional)
• Black pepper, to taste

Method

1. 1Season the pork chunks generously with salt and pepper. Mix the ras el hanout, cumin and cinnamon together, then toss the pork in the spice blend until every piece is coated.
2. 2Heat 2 tbsp olive oil in a wide heavy pot over medium-high heat. Brown the pork in two batches for 6–8 minutes per batch, turning to colour several sides. Reduce the heat if the spices catch. Lift onto a plate.
3. 3Add the last tablespoon of oil and drop the heat to medium. Cook the onions, stirring often, for 10–12 minutes until deeply golden and caramelised at the edges.
4. 4Stir in the garlic and cook for 1 minute until fragrant. Tip in the chopped tomatoes, stir well, and let it bubble for 3–4 minutes until the sauce has thickened slightly.
5. 5Return the pork and any resting juices to the pot and stir to coat in the base. Tuck in the apricots, pour over the stock and stir in the honey.
6. 6Bring to a gentle simmer, cover and cook over low heat for 90–120 minutes, stirring every 20 minutes, until the pork yields easily to a fork. Add a splash of water if needed; uncover for the final 15 minutes if the sauce is thin.
7. 7Taste before adding salt and pepper. Scatter over the almonds and torn mint, plus optional torn coriander, and drizzle with the tahini. Cool leftovers within 2 hours, refrigerate for up to 2 days or freeze, and reheat until piping hot throughout.

Per serving

kcal

782

protein

42.2g

fibre

9g

carbs

48.2g

fat

49.9g