Pork Tagine
Healthy pork tagine is a Moroccan-inspired stew of lean pork with rich, warming spices, sweet dried apricots, and vegetables. It's much lower in fat than a traditional recipe, and it's also quick and easy to make.
Equipment
- large lidded frying pan
Ingredients
- 400 g lean pork shoulder
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and finely chopped
- 2 sticks celery washed and diced into 1cm cubes
- 300 g carrots washed and diced into 1cm cubes
- 100 g dried apricots halved
- 500 ml chicken stock
- 1 tablespoon tomato puree
- 1 tablespoon honey
- 1 teaspoon grated lemon zest
- 1 tablespoon cornflour
- 1 tablespoon tagine spice blend see notes below
Instructions
- Heat a large lidded frying pan on a medium heat. Add the olive oil, and saute the onions for 5 minutes until golden brown.1 tablespoon olive oil, 1 onion
- Add the garlic and ground spices and fry for another 2 minutes.2 cloves garlic, 1 tablespoon tagine spice blend
- Move the onions to the side of the pan and add the pork. Fry for a few minutes, turning occasionally until it is browned on all sides.400 g lean pork shoulder
- Add the diced celery, carrots and halved apricots. Add the stock, tomato puree, honey and lemon zest. Ensure that the vegetables are pushed down into the stock so that they cook through properly.2 sticks celery, 300 g carrots, 100 g dried apricots, 500 ml chicken stock, 1 tablespoon tomato puree, 1 tablespoon honey, 1 teaspoon grated lemon zest
- Cover the pan with a lid. Bring the tagine up to the boil and simmer very gently for 30 minutes.
- Stir the cornflour in a tablespoon of cold water, and stir the mixture into the tagine. Simmer for an additional couple of minutes, until the sauce has thickened.
Notes
-
There are several options of spice blends that you can use for this recipe. For simplicity, use one tablespoon of ras al hanout.
Alternatively, you can use tagine paste, which is widely available in supermarkets. Stir 1-2 tablespoonfuls into the onions.
To make your own blend, try:
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon paprika (smoked or unsmoked)
- Like many stews and casseroles, this pork tagine tastes even better the next day when the flavours have melded together. Store the tagine covered in the fridge and heat through over a low heat in a pan.
- Tagine is traditionally served with couscous. For a healthier option, try whole-wheat couscous, which has a nuttier flavour, or quinoa.
Nutrition
Calories: 279kcalCarbohydrates: 34.3gProtein: 25gFat: 5.5gSaturated Fat: 1.3gFiber: 5.2gSugar: 24.3g
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