Servings: Serves 4 people
2 TBS vegetable oil
1 large, sliced onion
2 cloves of garlic
1lb - 9oz boned leg of pork, cubed
2 TBS plain flour
1/2 tsp grnd nutmeg
1/2 tsp of grnd ginger
1/2 tsp grnd cumin
freshly grnd black pepper
1/2 pt red wine
1 TBS Honey
2 3/4 oz stoned dates, roughly
1 large waxy potato, peeled,
cut into chunks
2 TBS freshly chopped fresh
herbs (rosemary, parsley & thyme)
Place 1 lb. of parboiled floury potatoes in hot oil, and roast at 425 degrees F for about 45 minutes, turning twice.
Heat the oil and gently fry the onion and garlic for 10 minutes.
Put the meat in the flour, combined with the spices and seasoning, then add to the onion.
Fry the meat, stirring often until evenly browned.
Stir in the red wine with the honey and continue to cook over medium heat, stirring for another minute.
Add the potato and dates and transfer to an oven-safe casserole dish.
Cover and cook for 2 - 2 1/2 hours, or until the pork is thoroughly cooked.
Stir in the fresh herbs right before serving.