Moroccan Style Minced Pork

Moroccan Style Minced Pork

Serves 4-6| Approx 40 minutes


  • 2x15mlsp (2tbsp) Oil
  • 110g (4oz) Onions, finely chopped
  • 450g (1lb) Lean minced pork
  • 2 Garlic cloves, chopped
  • 15mlsp (1tbsp) Medium curry paste
  • 1 Lemon, grated zest
  • 25g (1oz) Tomato purée
  • 300ml (1/2pt) Pork stock
  • 1 Small red pepper, cut into strips
  • 75g (3oz) Ready to eat dried apricots, quartered
  • Pepper to taste


  1. Heat the oil in a large pan and fry the onions in the oil until softened and transparent.
  2. Add the minced pork and fry briefly. Add the garlic and curry paste, stir and then add the lemon zest and tomato purée, stir again to prevent the meat from sticking and allow to cook for two minutes.
  3. Pour on the stock and simmer on a low heat for 8-10 minutes. Add the red peppers and continue to cook for 20-25 minutes.
  4. Once the liquid reduces to a syrupy consistency, add the apricots and cook for a few minutes longer to soften. Season to taste.

Serving Suggestion:
Serve with couscous, rice or pasta.