Ingredients
- 2tbsp olive oil
- 500g pork fillet, cubed
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1tsp ground cinnamon
- 1tbsp ground coriander
- 1tsp ground cumin
- 2.5cm fresh root ginger, grated
- 400g can mixed beans or chick peas, drained
- 1 red pepper, deseeded and sliced
- 50g dried apricots, roughly chopped
- 300ml chicken stock
- 25g flaked almonds, toasted
- freshly chopped flat-leafed parsley, to garnish
Method
- Heat 1tbsp oil in a flameproof casserole. Fry the pork in batches until brown all over. Take out and set aside. Add the remaining oil and cook the onion for 10min until softened. Return the pork to the casserole, add the garlic, spices and ginger and cook for 2min.
- Add the beans, red pepper, apricots and stock. Season well. Stir and bring up to the boil. Turn down the heat to the lowest setting and simmer, covered, for 40min, adding a little extra stock if it looks dry. Check the seasoning.
- Sprinkle over the almonds and parsley and serve with brown basmati rice.
Notes
4 points per portion. Make ahead: Make up to the end of step 2 up to two days ahead. Cool quickly and put in a sealable container and chill. To serve, reheat thoroughly and complete recipe. To freeze: Make up to the end of step 3, then cool quickly and put in a freezerproof container. Freeze for up to one month. Thaw overnight in the fridge. To serve, reheat thoroughly and complete recipe. Serve with brown basmati rice.