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
Cooking Time: Approx 40 minutes
- Heat the oil in a large pan and fry the onions in the oil until softened and transparent.
- 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.
- 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.
- Once the liquid reduces to a syrupy consistency, add the apricots and cook for a few minutes longer to soften. Season to taste.
Serve with couscous, rice or pasta.