Budget-friendly recipe

Pork Tagine with Apricots and Pistachios

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Easy to make with pork shoulder, collar, leg or daube, this mouthwatering tagine with apricots and sprinkled pistachios is a delicious dish worth waiting for.

This recipe is part of our budget-friendly collection, made up of recipes that will feed a family for under £1.50 a portion*. 

Cook time: 2 hrs and 30 mins

Serves: 5

Cooking Skill: Easy

Ingredients

900g of boneless pork shoulder or leg, cut into cubes
1 tablespoon oil
1 red onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
3 teaspoons Ras el Hanout spice mix
600ml hot vegetable stock
1 x 400g can chopped tomatoes
75g dates, stones removed and halved
50g dried apricots, halved
1 x 400g can chickpeas, rinsed and drained
100g couscous
15g shelled pistachio nuts, roughly chopped
15g fresh mint leaves, roughly torn

Method

Step 1

Preheat the oven to 200°C, 180°C fan, Gas Mark 6.

Step 2

Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1-2 minutes.

Step 3

Add the pork and brown on all sides.

Step 4

Add the spice, stock, tomatoes, dates and apricots and stir well.  Cover the pan and place in the oven for 2 hours.

Step 5

At the end of the cooking time, remove the lid and stir in the chickpeas and couscous.  Replace the lid and cook for a further 20-30 minutes until the meat is tender and the couscous has absorbed the cooking liquid.

Step 6

Serve sprinkled with the pistachio nuts and mint leaves.

Tips and Serving Suggestions

*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 03.08.23; but are subject to change due to fluctuations in ingredient prices. 

Method

Step 1

Preheat the oven to 200°C, 180°C fan, Gas Mark 6.

Step 2

Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1-2 minutes.

Step 3

Add the pork and brown on all sides.

Step 4

Add the spice, stock, tomatoes, dates and apricots and stir well.  Cover the pan and place in the oven for 2 hours.

Step 5

At the end of the cooking time, remove the lid and stir in the chickpeas and couscous.  Replace the lid and cook for a further 20-30 minutes until the meat is tender and the couscous has absorbed the cooking liquid.

Step 6

Serve sprinkled with the pistachio nuts and mint leaves.

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