Moroccan Pork Casserole

Name: Moroccan Pork Casserole
Ingredients: 1 lb diced tender pork (500g); 1 tablespoon olive oil; 2 teaspoons grated ginger; 2 cloves garlic, peeled and crushed; 2 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 teaspoon ground paprika; 1 teaspoon asian sweet chili sauce; 8 ounces winter squash, thinly sliced,250 g (pumpkin); 4 ounces spinach leaves, shredded roughly (100g); 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/2 cup chicken stock; 2 tablespoons chopped fresh cilantro

14 ingredients

7 steps

Ingredients

1 lb diced tender pork (500g)
1 tablespoon olive oil
2 teaspoons grated ginger
2 cloves garlic, peeled and crushed
2 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon asian sweet chili sauce
8 ounces winter squash, thinly sliced,250 g (pumpkin)
4 ounces spinach leaves, shredded roughly (100g)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup chicken stock
2 tablespoons chopped fresh cilantro

Directions

1

Preheat oven to 350F (180C).
2

Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
3

Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
4

Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
5

Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
6

Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
7

When the meat and squash are tender, stir through the fresh cilantro and serve with rice.