Ingredients
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1 tablespoon vegetable oil
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1 large onion, peeled and sliced
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2 garlic cloves, peeled and crushed
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700 g boned pork legs, cubed
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2 tablespoons plain flour
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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salt
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fresh ground black pepper
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300 ml red wine
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1 tablespoon british honey
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75 g stoned dates, roughly chopped
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2 large potatoes, peeled and cut into chunks
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2 teaspoons freshly chopped herbs (rosemary, parsley & thyme)
Instructions
- Heat the oil and gently fry the onion and garlic for 10 minutes.
- Toss the meat in the flour combined with the spices and seasoning and add to the onion.
- Fry the meat, stirring occasionally until evenly browned.
- Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
- Add the dates and potato chunks and transfer to an ovenproof casserole dish.
- Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
- Just before serving stir in the fresh herbs.