Try this tasty shortcut pork tagine, packed with juicy apricots, tender pork and aromatic herbs and spices.

Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.

Ingredients

• 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

Method

• 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.