I frequently make this fish tagine, which was pretty much lifted from a Rick Stein recipe. In my opinion it can be made with both chicken and lamb too as the flavours are very robust and can handle meaty goodness as well as fishy goodness. Tonight however I lack many of the ingredients for the Chermoula, including a key one, coriander. So……I make a moroccan style pork concoction that smells absolutely amazing and has a real kick to it. I said if it tasted good I’d blog it so here we go.
Ingredients
- 1 tbsp olive oil
- 1 large red onion chopped
- 2 sticks celery chopped
- 2 small carrots chopped
- 500g pork fillet sliced
- 3 cloves garlic finely chopped
- good slug of strong flavoured olive oil
- tbsp ground cinnamon
- tbsp hot smoked paprika
- good pinch of saffron
- juice of 1 lemon
- good pinch sea salt
- 1 chicken Oxo cube
- Water
Optionals
- Black olives sliced
- Courgette chopped
- Chick Peas, tinned, drained
Method
- Marinate the pork in the olive oil, garlic, lemon juice, cinnamon, parika, saffron, and salt, for around 40mins.
- Heat the other oil in a frying pan and add the onion, celery and carrot and cook for approx 10 mins.
- Add to the pan the marinated pork and brown lightly.
- When browned add the chicken oxo cube and cover the meat completely with water.
- Simmer till meat is tender.
- If you are adding any of the optionals put them in about 15 mins before serving to ensure heated right through.
Now the hot smoked parika really does provide some heat so you can use sweet smoke paprika if you don’t like a bit of spice in your life. Marinating the meat ensures that it’s both tender and full of flavour so it’s well worth taking the extra time to do this step. Serve with couscous that is flavoured with olive oil, fresh tomato, lemon juice, a touch of salt, and lots of parsley and mint for freshness.
