Pork ragout with carrots & cumin

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1. 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.

PER SERVING

328 kcalories, protein 28g, carbohydrate 34g, fat 10 g, saturated fat 2g, fibre 5g, salt 0.35 g

Latest comments and suggestions

• Jo

  20 March 2009

  Jo rated and commented on this recipe

  

  Very disappointed with this dish. I thought that it would be more flavoursome. Definately needs something to give it a bit of oomph!

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• chefliv

  21 March 2009

  chefliv rated and commented on this recipe

  

  I agree, it was watery and lacking in flavour. I also thought it would be more flavoursome considering the ingredients.

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• Christina

  22 March 2009

  Christina commented on this recipe

  What an excellent recipe, we all loved it! It tasted even better when we had the leftovers for dinner the next day. I precooked the carrots in the micriwave for about 5 minutes - which saved some time. Thanks for the inspiring recipes - turning our Sunday meals into exciting "experiments"! Best regards Christina (Austrian, living in Germany)

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• Lee Hair

  26 March 2009

  Lee Hair commented on this recipe

  Very nice... but I added a little crushed chilli flakes to spice it up a little.

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• Oliveoil

  01 April 2009

  Oliveoil rated and commented on this recipe

  

  easy to cook, great taste and excellent value for money!!!!

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• Oliveoil

  01 April 2009

  Oliveoil commented on this recipe

  i forgot to add that i added pork stock cubes together with the water as i thought i would perhaps lack a little taste....and served it with lemon cous cous instead of rice :-)

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• Kiwi Judi

  06 April 2009

  Kiwi Judi commented on this recipe

  Definitely needs stock to perk up the wateryness. Try also adding a spoonful of sweet chutney. This works well in curries etc that have sultanas/raisins in the recipe. (If you don't want to use chilli)

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• bunzle

  11 April 2009

  bunzle rated and commented on this recipe

  

  hmm. following this one to the recipe gave us a very bland dish indeed! maybe they left something out?! when we had the second half of this the following evening i added some stock, a bit more tomato puree and a few tablespoons of honey, which made it much nicer!

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• Belkey

  14 April 2009

  Belkey rated and commented on this recipe

  

  I altered this slightly as I could not get any fresh coriander so used ground instead when adding the other spices. I also used stock instead of water as suggested and left out the raisins (I don't like fruit in my savoury dishes!). Finally, I realised that I had run out of sesame seeds so topped with toasted pine kernals instead. I always get lots of carrots in our veggie box so will be doing this again, even though it is a not a super-wow dish, 3.5 stars probably.

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• kimk86

  25 April 2009

  kimk86 rated and commented on this recipe

  

  This dish was disappointing. I added a large clove of garlic to add some flavour after reading the above comments, but there was just something sickly about the dish, maybe too many raisins...apart from the garlic we followed the recipe word for word but it turned out quite dry.

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• silnarnin

  18 May 2009

  silnarnin rated and commented on this recipe

  

  Great recipe! It's very easy to do and freezes well. Definatelly one for my binder.

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• Janet

  26 May 2009

  Janet rated and commented on this recipe

  

  Enjoyed this, but would do it as a slow cooked dish with a cheaper cut of pork next time.

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• emmas

  06 July 2009

  emmas commented on this recipe

  Utterly fab food- I am just simmering a triple recipe to put in the freezer! Try flat leaf parsley if you are out of coriander x

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• Geraldine

  21 July 2009

  Geraldine rated and commented on this recipe

  

  This dish was delicious! I made it for a friend whose family are really fussy eaters and they absolutely loved it.

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• markinessex

  06 August 2009

  markinessex rated and commented on this recipe

  

  Ok but could have done with a bit more ooomph. I will try this dish again, but I think I will add a stock cube and some garlic.

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• markf365

  29 September 2009

  markf365 rated and commented on this recipe

  

  I added chilli flakes, and also used stock instead of the suggested water...decided to use less expensive pork cuts, trimmed the fat, and simply slow cooked it: delicious

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• Angie

  05 November 2009

  Angie rated and commented on this recipe

  

  I thought this was lovely but did listen to everyones recommendations so added a clove of garlic when cooking the onions, extra puree, a pinch of chilli flakes and used chicken stock instead of water. Was different but still very nice.

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Ingredients

• 1 tbsp olive oil
• 450g pork fillet , trimmed of all visible fat and cut into cubes
• 2 large onions , sliced
• 450g carrots , sliced thickly and diagonally
• 450g carrots , sliced thickly and diagonally
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• 2 tbsp tomato purée
• 100g raisins
• 1 tbsp toasted sesame seeds
• 1 tbsp chopped coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 450g pork fillet , trimmed of all visible fat and cut into cubes
• 2 large onions , sliced
• 450g carrots , sliced thickly and diagonally
• 450g carrots , sliced thickly and diagonally
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• 2 tbsp tomato purée
• 100g raisins
• 1 tbsp toasted sesame seeds
• 1 tbsp chopped coriander

PER SERVING

328 kcalories, protein 28g, carbohydrate 34g, fat 10 g, saturated fat 2g, fibre 5g, salt 0.35 g

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