- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 450g/1lb pork fillet, trimmed of all visible fat and cut into cubes
- 2 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 450g carrot, sliced thickly and diagonally
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
- 100g raisin
- 1 tbsp toasted sesame seeds
- 1 tbsp chopped coriander
Heat the oil in a large pan, add the pork, then fry until the meat is sealed. Lift onto a plate.
Add the onions, fry until lightly coloured, then stir in the carrots, spices, tomato purée and raisins. Add 500ml water, then bring to the boil. Cover, gently cook for 25 mins until the carrots are tender, add the pork to the pan, then simmer for 5 mins until cooked through. Scatter over the sesame seeds and coriander, then serve with rice.