Recipe: Moroccan pork mince

Now that's a contradiction in terms - Moroccan and pork do not sit well together, do they.  But never mind, I found this recipe on the Food site and, as always, jiggled it about a bit to suit what I have in stock.  The original recipe can be found here.

Here's my version.  It's dead easy!

Ingredients (made six of my sized portions)
1 tbsp olive oil

400 g pork mince

1 teaspoon paprika

1 teaspoon ground ginger

1 teaspoon cumin

1 teaspoon cinnamon

1 onion, chopped

a squidge of garlic purée

1 carrot, sliced into thin strips

100g sliced mixed peppers (frozen)

1  can chopped tomatoes plus half a can of water

1 heaped tsp marigold vegetable bouillon or other stock powder

8 or 9 dried apricots, sliced into three

a squidge of tomato purée

a pinch of salt to taste

Method

Heat the oil in s solid based pan, add the mince and stir.  While it is browning, add the garlic purée, ginger, paprika, cumin and cinnamon and stir well.  Cook out for about 5 to 6 minutes, stirring frequently.

Then add all the other ingredients, stir well, and fry for another two or three minutes.  Bring to a boil and simmer gently for about 30 mins, stirring now and again.  Add more water if it seems to be drying out or cover with the pan lid.  A dash of white wine might be nice, if you have any.

Taste, adjust seasonings if necessary, and serve.

I worked out that using what I have in the cupboard/freezer, with the bargain half price meat, it comes to around 45/50p per portion.