Ingredients
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2 pork tenderloins, cut into cubes (about 1.5 pounds/0.7 kg)
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2 tablespoons olive oil
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salt and pepper
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2 small onions, sliced
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2 inch (5cm) piece of ginger, peeled and chopped
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3 garlic cloves, finely chopped
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1 teaspoon saffron threads
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1 teaspoon boiling water
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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1 large cinnamon stick
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2 tablespoons tomato paste
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1 cup canned or boxed tomatoes
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1 cup canned chick peas
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1 cup chicken stock
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12 apricots, cut into quarters
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1 tablespoon honey
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juice of 1 1/2 lemon
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optional
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2 cups cooked couscous
Directions
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1
Done
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Season the pork cubes with salt and ground pepper. |
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2
Done
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Heat olive oil over high heat in a large saucepan, add the pork and cook until browned on all sides. |
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3
Done
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Remove from the pan and set aside. |
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4
Done
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Add another tablespoon of olive oil to the pan, along with the onion, ginger, garlic and some salt and pepper. |
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5
Done
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In a small bowl, slightly crush the saffron and pour over the teaspoon of boiling water. Allow to infuse for one minute. |
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6
Done
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Add the saffron to the mixture and all of the spices to the pan and cook for 1 minute or until aromatic. |
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7
Done
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Add the tomato paste and puree, chicken stock, chick peas, apricots, honey and lemon juice, mix well, and then add the pork. |
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8
Done
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Cook over medium-low heat for 1 hour 30 minutes, stirring occasionally. |
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9
Done
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Serve with couscous. |
