Ingredients
- 1 cinnamon stick
- 3 cardamom pods
- 750 g (1 lb 10 oz) boneless pork shoulder
- 1 tablespoon oil
- 2 tablespoons honey
- 3 cloves, crushed garlic
- 2 chopped onions
- 150 ml (5 fl oz) chicken stock
- 1 teaspoon ground turmeric
- 1/2teaspoon ground black pepper
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 250 g (9 oz/1 cup) plain yoghurt
- 30 g (1 oz/1/4 cup), toasted slivered almonds
- 1 small handful leaves, chopped coriander (cilantro)
- 1 small handful, chopped flat-leaf (Italian) parsley
Method
1. Dry-fry the cinnamon and cardamom in a frying pan over medium- high heat for 2- 3 minutes, or until fragrant. Allow to cool. Using a mortar with a pestle, or a spice grinder, crush or grind to a powder.
2. Cut the pork into 2 cm (3/4 in) cubes. Heat the oil and honey in a heavy-based saucepan over medium heat. Add the cubed pork, garlic and onion and cook for 8- 10 minutes, or until onion is translucent and pork light golden. Add 200 ml (7 fl oz) water and the chicken stock, bring to the boil then reduce to a simmer, cover and cook, stirring occasionally, for 1 hour 15 minutes, or until the pork is tender.
3. Uncover and bring to a rapid simmer for 10 minutes, or until most of the liquid is absorbed. Add the crushed spices, turmeric, pepper, 1 teaspoon salt and the citrus zest and simmer for a further 3- 4 minutes. To serve, gently reheat, stirring in the yoghurt, almonds, chopped coriander and flat-leaf parsley.
