Pork
serves 6
30ml / 2 tbsp vegetable oil
1kg / 2lb4oz pork chump steaks or spare rib pork chops
cut into 2.5cm / 1in pieces
2 medium onions, thinly sliced
30ml / 2 tbsp plain flour ( all purpose )
5ml / 1 tsp ground mace
5ml / 1 tsp curry powder
1/2 bottle red wine
570ml / 1 pint Chicken stock
125g / 4oz dried apricots
125g / 4oz raisins
125g / 4oz dried stoned dates, or pitted prunes
Preheat the oven to 1600C / 3250F / gas mark 3. Heat the oil in a large flameproof casserole and fry the pork in batches over a high heat until well browned. Set aside.
Add the onions to the casserole and cook over a medium heat until
softened.
Sprinkle the flour over, add the spices and cook, stirring, for 1
minute.
Stir in the wine and stock and bring slowly to a simmer. Stir in the meat and fruits, cover, and transfer to the oven for 2 hours, until tender
Serve with creamed potatoes and vegetables of choice