This recipe is a bit of a crossroads between Spain and Morocco, with cumin and paprika at the heart of the dish.
Ingredients
3 tablespoons cumin seeds
Half large bulb garlic, crushed
1 tablespoon sweet paprika
2lb (1kg) shoulder of pork, cut into large cubes.
2 tablespoons olive oil
2 red peppers (capsicums), sliced into long strips, de-ribbed and de-seeded.
8fl oz/250ml white wine
4fl oz/125ml chicken stock
1 medium lemon, halved
Good handful chopped fresh coriander
1 teaspoon each salt and ground black pepper.
Method:
Toast the cumin seeds in dry pan, over a medium heat for a couple of minutes. Keep the seeds moving in the pan to avoid burning. Once the seeds release their fragrance, grind finely in a spice grinder or pestle and mortar.
To the pestle and mortar add the crushed garlic, paprika and salt and pepper. Pummel into a paste.
Take the pork cubes and place in a bowl. Add the paste and rub in thoroughly, coating each piece. Cover and place in the fridge for 4-6 hours to marinate, or leave overnight.
To cook the pork, heat the olive oil in a large frying pan. Add the pork in batches over a medium heat, browning on all sides. Transfer to a large casserole dish. Once the pork has been browned, add the peppers and stir through for a few minutes until just starting to soften. Add to the casserole.
Turn the heat up slightly and add the white wine to the frying pan, deglazing and capturing the cooking juices and spices. Swirl round then add to the casserole. Add the chicken stock to the casserole and the half lemon.
Bring to the boil, then reduce the heat, simmering for 40-45 minutes until the meat is tender. Remove the lemon half. Add the chopped coriander, adjust seasoning as required and serve.
