Seves:6-8
Preparation time:40 minutes
cooking time: 1 1/2-2 hours
- 2kg Dargle Valley pork ribeye steaks (cubes)
- cake flour (seasoned with salt and pepper)
- oil
- 2 medium onions
- 4 garlic cloves
- 1 knob fresh ginger
- 1 whole cinnamon stick
- pinch of saffron
- 3 cardamom pods
- 10 ml ground cumin
- 5 ml ground coriander
- 500ml water
- fresh coriander
- 250g soft apricots
- 50g almonds
- Roll the pork neck cubes in the seasoned flour until well coated.
- Heat a little oil in a pan with a lid and fry the meat in batches in the hot oil. once cooked set aside. sauté the onions in the same pan until soft and glossy. Add the garlic and ginger and cook for a minute. add all spices.
- Return the meat to the pan. Add the water and bring to the boil. Reduce the heat and simmer for about 1 hour. Add the apricots and coriander and simmer for 30 minutes.
- Meanwhile, roast the almonds in the oven at 180c until golden-brown. sprinkle the almonds over and serve with couscous and a few fresh coriander leaves.