Spiced pork

Delicious Spiced pork, apricot and sweet potato tagine Recipe

Try this tasty shortcut pork tagine, packed with juicy apricots, tender pork and aromatic herbs and spices.
Spiced pork, apricot and sweet potato tagine
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • 1 tablespoon extra virgin olive oil

  • 1 red onion, halved, thinly sliced

  • 200g sweet potato, peeled, cut into 2cm pieces

  • 2 garlic cloves, crushed

  • 2 teaspoons finely grated fresh ginger

  • 1 tablespoon chopped coriander root and stem

  • 1 long fresh red chilli, thinly sliced

  • 2 teaspoons ground cumin

  • 1 teaspoon MasterFoods® Turmeric Ground

  • 1/2 teaspoon fennel seeds

  • 400g can crushed tomatoes

  • 250ml (1 cup) water

  • 125ml (1/2 cup) leftover pan juices (from roast pork – see related recipe)

  • 100g dried apricots

  • 350g leftover roast pork, cut into 2cm pieces (see related recipe)

  • 1 tablespoon tomato & maple jam (see related recipe), or honey

  • 1/2 lemon, juiced

  • Couscous, to serve (see notes)

  • Fresh coriander leaves, to serve

  • Toasted flaked almonds, to serve


  • Step 1

    Heat the oil in a frying pan over medium-low heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Stir in the sweet potato for 2 minutes. Add the garlic, ginger, coriander, chilli, cumin, turmeric and fennel and cook, stirring, for 1 minute or until aromatic.

  • Step 2

    Stir in the tomato, water, pan juices and apricots. Bring to a simmer. Reduce heat to low and simmer, covered, for 15-20 minutes or until potato is tender.

  • Step 3

    Add the pork and jam or honey. Simmer, uncovered, for 5 minutes or until warmed through and thickened. Remove from heat. Stir in the lemon juice. Serve with couscous, sprinkled with coriander leaves and toasted almonds.

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