Spicy pork with apricots and cashew nuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 500 | grams | Pork mince; (1lb) |
| 1 | Onion; finely chopped | |
| 1 | tablespoon | Rogan josh spice blend; (1 to 2) |
| 1 | teaspoon | Turmeric |
| 50 | grams | Sultanas; (2oz) |
| 50 | grams | Roasted cashew nuts; chopped (2oz) |
| 1 | small | Red pepper; deseeded and finely |
| ; diced | ||
| 1 | 15 grams pac fresh coriander; chopped | |
| 150 | millilitres | Stock; (1/4 pint) |
| Salt and freshly ground black pepper | ||
| 150 | grams | Natural Greek yogurt; (5oz) |
Directions
Heat the oil in a saucepan, add the mince, onion and spices and cook for 8-10 minutes, stirring occasionally.
Add the sultanas, cashew nuts, pepper, most of the coriander, stock and seasoning to taste. Bring to the boil and simmer for a further 10 minutes.
Transfer to a warmed serving dish, spoon the yogurt on top and sprinkle over the reserved chopped coriander.
Converted by MC_Buster.
NOTES : A mild, spicy recipe, delicious served with garlic and coriander naan bread.
Converted by MM_Buster v2.0l.