Ingredients
Method
1.In a large saucepan heat half oil on high. Cook pork, in 2 batches, 3-4 minutes until browned. Transfer to a plate.
2.In same pan, heat remaining oil on high. Saute onion 2-3 minutes until tender. Stir in ras el hanout and garlic and cook 1 minute.
3.Return pork to pan with stock and nectar. Bring to the boil. Reduce heat to low. Simmer, covered, 1 ½ hours, stirring occasionally, until pork is tender.
4.Add cauliflower, eggplant and dates. Simmer, covered for 30 minutes. Remove lid, stir peas through and simmer, uncovered 15-20 minutes until pork and vegetables are tender.
5.Serve pork on a bed of couscous, topped with yoghurt and coriander. Accompany with lemon wedges.
If preferred, transfer mixture to a casserole dish and bake in a moderate oven, 180°C. This would also be delicious made with chicken pieces.
Note
