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Pork Tagine with Artichoke Hearts

 

4-6 Servings

  • 500 – 700 g cubed pork (preferably cut from the shoulder or thick rib)
  • 2 small onions and 2 cloves of garlic, chopped
  • 60 ml olive oil
  • 15 ml cake flour
  • 4 tomatoes, cut into quarters
  • 4 – 6 potatoes, peeled and quartered
  • 3 – 5 ml each cinnamon and ground cumin
  • Salt and pepper to taste
  • 250 ml chicken or meat stock
  • 1 small tin broad beans (fava), drained
  • 2 – 3 preserved lemons (optional)
  • 1 tin artichoke hearts, drained
  • 15 ml fresh coriander, chopped

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.