Pre-heat the oven to 160°C. Gently fry the pork cubes, onions and garlic in the olive oil. Add the cake flour and stir until the flour turns slightly brown.
Add the chicken or meat stock and stir until the sauce becomes smooth. Add the tomatoes, potatoes, cinnamon, cumin, broad beans, lemons and artichoke hearts.
Transfer to a clay baking dish and cover with a lid. Bake 1 – 1 ½ hours, checking now and then on the amount of liquid. If necessary, top up the liquid with hot water or stock.
When the pork pieces are tender, stir through and check the seasoning.
Sprinkle chopped fresh coriander over just before serving.