Pork ragout with carrots & cumin

Pork ragout with carrots & cumin

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(21 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
Kids will enjoy the sweet flavours from the carrots and raisins in this dish, and everyone will love the warm, mild spices

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal328
  • fat10g
  • saturates2g
  • carbs34g
  • sugars30g
  • fibre5g
  • protein28g
  • salt0.35g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 onions, 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


  1. Heat the oil in a large pan, add the pork, then fry until the meat is sealed. Lift onto a plate.

  2. 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.

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Comments, questions and tips

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Cassie Solola
13th Aug, 2018
Good recipe, not really a fan of raisins cooked food left it out. I would recommend using OXO’s Vegetable stock cube to add flavour in with the spices. This recipe good also be good for the winter.
11th Dec, 2017
As recommended by others, I added garlic with the onion and used chicken stock rather than just water. I also added the pork at the beginning of the simmering process, which seemed to work in making the meat less tough. I might even consider slow cooking next time. Overall a great taste, which I shall certainly try again.
14th Dec, 2014
This is a poor recipe. The idea that you would make it with water is ridiculous! It would be completely tasteless. I used stock and also added some honey and it was still a bit lacking. A nice idea but it doesn't quite work.
10th Jan, 2013
I make this but my family like a bit more oomph flavourwise so I add 2 cloves of garlic in with the onions, I add 1 tsp cayenne, a dash of worcestershire sauce and I use vegetable or chicken stock instead of water.
26th Dec, 2010
this is a great, easy dish to make and the flavours were nice. like making this mid-week when i just want to whip something up quickly without too much hassle
13th Nov, 2010
The flavours were quite nice though I found the meat wasn't very tender. I might try it in the slow cooker next time. I wasn't so sure about the raisins but I gave it a try anyway, and I actually liked them more than I thought I would. However, they made the dish quite sweet, and together with the carrots the dominant flavour was sweetness. I would use a stock cube instead of water next time and some ground coriander and more cumin as well, and hopefully that would make it more savoury.
29th Jul, 2010
BORING AND BLAND... but dead easy and quick..
5th Nov, 2009
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.
29th Sep, 2009
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
6th Aug, 2009
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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