Pork Tagine with Artichoke Hearts

A clay oven dish ensures a fragrantly spiced end result

Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

Ingredients

 500 g Subed pork (preferably cut from the shoulder or thick rib)
 2 Small onions chopped
 2 Cloves of garlic, chopped
 60 ml Olive oil
 15 ml Cake flour
 4 Tomatoes, cut into quarters
 4 Potatoes, peeled and quartered
 3 ml Cinnamon and ground cumin
 Salt and pepper to taste
 250 ml Chicken or meat stock
 1 Small tin broad beans (fava), drained
 2 Preserved lemons (optional)
 1 Tin artichoke hearts, drained
 15 ml Fresh coriander, chopped

Timer

Directions

1

Pre-heat the oven to 160°C

2

Gently fry the pork cubes, onions and garlic in the olive oil

3

Add the cake flour and stir until the flour turns slightly brown

4

Add the chicken or meat stock and stir until the sauce becomes smooth

5

Add the tomatoes, potatoes, cinnamon, cumin, broad beans, lemons and artichoke hearts

6

Transfer to a clay baking dish and cover with a lid

7

Bake 1 – 1 ½ hours, checking now and then on the amount of liquid

8

If necessary, top up the liquid with hot water or stock

9

When the pork pieces are tender, stir through and check the seasoning

10

Sprinkle chopped fresh coriander over just before serving