Moroccan Pork Tagine with Vegetable Quinoa

Published:

The sauce for this tagine can be used to make a lovely healthy vegetarian dish by using diced Quorn. To save time I make a batch of the spice mix and keep it in a screw top jar.
It can be used to make a delicious soup with any leftover vegetables and a tin of tomatoes.

Prep time:
Cook time:
Total time:

Ingredients

diced shoulder pork: 600g
olive oil: 3 tbsp
onion, thinly sliced: 1
cloves garlic, crushed: 3
each – cloves, cinnamon, ginger, turmeric, nutmeg, pepper, cumin, coriander, paprika, caraway seeds: 1 tsp
saffron: pinch
chopped tomatoes in tomato sauce: 1 large tin
Chick peas, drained: 1 large tin
dates, coarsely chopped: 80g
clear Honey: 4 tbsp
small chilli, chopped finely & deseeded if not liked too hot: 1
handful of roughly chopped fresh coriander: 1 handfull
thick cut marmalade: 1tbsp
Vegetable Quinoa:
saffron: 150g/6oz
Selection of cooked vegetables in small dice – carrots, cooked fresh beetroot, sweet potato: selection
spring onions, finely chopped: 2
½ orange, peeled and finely chopped: 1/2
½ lime, juice of: 1/2
salt: pinch
freshly ground black pepper: pinch

Directions:

  1. Moroccan Pork Tagine
  2. Heat 1 tbsp olive oil in large ovenproof dish. Add half of the pork and gently brown, taking care not to move the meat too much until nicely browned. This helps to keep the juices in and keep the meat moist and tender. Remove the meat from the pan onto a plate.
  3. Repeat with the second batch of meat. Putting too much meat in the pan at once means the meat cannot brown nicely. Remove the meat as before.
  4. Heat 1 tbsp olive oil and gently sweat the onions, chilli and garlic until soft.
  5. Mix all the spices together and add to the pan with the onion mixture and another drop of olive oil.
  6. Fry spices off in the olive oil for a couple of minutes.
  7. Return all of the pork to the pan adding any juices from the plate. Stir well to coat the pork with the spice mix.
  8. Add tomatoes, chickpeas, honey, marmalade and dates. Add 175ml water - half the tin from the tomatoes is a good measure! Stir in well and bring to simmering point.
  9. Place in moderate oven Gas 3, 170c for 45 minutes.
  10. Vegetable Quinoa
  11. Rinse the quinoa in warm water. Bring two cups of water to the boil to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed.
  12. Drain the quinoa of any excess liquid, and then return the quinoa to the pan. Add the remaining ingredients and mix well. Leave to stand to allow the flavours to be absorbed.
  13. To serve
  14. When you are ready to serve, reheat the quinoa gently and place in a ring on the plate. Spoon the pork into the middle and top with chopped fresh coriander.