Honey Pork Tagine

Name: Honey Pork Tagine
Cuisine: Moroccan
Ingredients: 1 teaspoon (5 ml spoon) ground ginger; 1 heaped teaspoon (2 X 5 ml spoon) ground cinnamon; 1 heaped teaspoon (2 X 5 ml spoon) ground mace or nutmeg; 1 heaped teaspoon (2 X 5 ml spoon) ground mace or nutmeg; 2 oz (50 g) butter or margarine; 3 oz (75 g) large stoneless raisins; 1½-2 lb (675-900 g) boneless pork shoulder steaks; ¼ pint (150 ml) water; 2 tablespoons (2 X 15 ml spoon) lemon juice; 2 oz (50 g) blanched almonds; 1 onion, chopped finely; 2 oz (50 g) butter or margarine; chopped parsley or celery leaves, to garnish; chopped parsley or celery leaves, to garnish; 2 tablespoons (2 X 15 ml spoon) honey; salt

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

In Morocco there are countless varieties of tagine, a kind of spiced stew with deliciously concentrated juices. Many of them are slightly sweet, cooked with honey, nuts and dried fruit. In England we are used to eating pork with sweet things and I find this tagine is very popular. Serve with plain boiled rice and a green salad.

Ingredients

1 heaped teaspoon (2 X 5 ml spoon) ground mace or nutmeg
1 heaped teaspoon (

Europe
Africa
United Kingdom
Morocco
Gluten-free
England

Method

Stir the spices into the water. Heat the oven to Gas Mark 9/475°F/240°C. Put the shoulder steaks into a casserole dish and pour over half the spiced water. Put the raisins into the remaining water and leave to soak.

Add the butter or margarine, chopped onion, almonds, lemon juice