Press "J" for Jump to Content

Welcome Enjoy!

Always look for Fresh 100% NZ Pork

Method

  1. Preheat oven to 180°C.
  2. Heat the oil in a pan add the pork in batches and brown on all sides. Remove from pan and keep warm.
  3. Add onions to the pan and cook 3-4 minutes.
  4. Add the garlic, tumeric, cinnamon and cardamon and cook for 2 minutes.
  5. Stir in apricot halves and juice and water.
  6. Transfer to a tagine dish or a casserole. Cover and bake in preheated oven for about 1 hour until the pork is tender.
  7. Serve with couscous.

Moroccan Tagine

Clock
Preparation: 5-10 mins
Cooking: 75 mins
Serves: 4

Add to your bookmarks

del.icio.us delicious
Digg Digg
facebook facebook
stumble upon stumble upon
Send to a friend Send to a friend
Print Recipe Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 500 g NZ Pork rump, diced
  • 2 onions, peeled and chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon each tumeric, cinnamon, cardamon
  • 2 x 410 g can apricot halves in juice
  • 1/4 cup water

This recipe is from Pip Duncan.

View all recipes that use the Pieces/diced (Trim Pork) cut
View all recipes that use the Rump Steak cut
View all recipes that use the Bake method

Copyright 2011. NZPork, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington.
Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)