Moroccan Tagine

Serves 4

3 tbsp sunflower oil

2 cups chopped onions

2 garlic cloves, crushed

1kg boneless, skinless pork loin (or chicken)

1 cup carrot, sliced

1 large green bell pepper, cut into strips

1 tsp ground cumin

½ tsp ground allspice

½ tsp ground ginger

½ tsp turmeric

½ tsp salt

¼ tsp cinnamon

¼ tsp cayenne pepper

1 cup chicken stock

1 medium aubergine (eggplant) cut into 1cm cubes

1 jar (295g) chickpeas, drained & rinsed

½ cup seedless raisins or sultanas

½ cup dried apricots

1.  Heat oil in a tagine or large saucepan over a medium heat.

2.  Add the onion and garlic, stirring for a few minutes until onion is softened and transparent.

3.  Add pork (or chicken) and lightly colour, stirring. Remove from pan.

4.  Add carrots, green peppers and spices. Stir to toast.

5.  Once a nice aroma comes from the pan, add ½ cup chicken stock.

6.  Cook, stirring occasionally for 5 minutes.

7.  Add remaining ingredients, piling pork (or chicken) on top.

8.  Cover and simmer over a low heat for approximately 2 hours, or until meat and vegetables are tender. Stir occasionally during cooking, to prevent catching on the bottom.

9.  You may need to add additional stock.

Garnish with preseved lemon slices, sprinkle with freshly chopped coriander and serve with couscous.