This is a a tasty recipe that I have made several times. The calorie count seems high but I think that is because it is hard to pin down the calories in pork. I used boneless centre cut pork chops with all the fat trimmed off plus I didn’t bother with the raisins or the lentils so the calorie count would be significantly less, closer to 300 per serving according to Myfitnesspal.
I used the BBC recipe for making the Ras El Hanout and it is easy and good. It makes enough spice for several batches of this dish.
I also tried it with tofu but that was less successful. It tasted good but the tofu softened excessively, even though it was extra firm.
Very tasty pork casserole, of the ‘bung it in the slow cooker’ style. I made this with cooked pork, so it didn’t need long in the slow cooker, but you could use raw pork or chicken and cook it for longer.
• Two teaspoons olive oil
• One medium onion, roughly chopped
• Sea salt
• 240g Lean Cooked Pork cubed
• Two carrots (about 5-6 inches long each) sliced into thick slices (probably just over quarter of an inch)
• 50g Button Mushrooms
• 30g Raisins
• 30g Green Lentils
• One Chicken Stock Cube
• One tablespoon Tomato Puree
• Two tablespoons Ras el Hanout Spice blend
• Two grinds of chilli flakes/dried garlic mix.
Chop onion and fry gently with olive oil and a grind of sea salt until softening. Add the spice blend and pork and fry for a minute more, to release the spice fragrances and coat the pork. Mix in the rest of the ingredients and just cover with water. Bring to the boil and move to slow cooker (took about 2 hours, with cooked pork, but will need longer with raw meat.)
The lentils help to thicken the stew but if it is not thick enough for your tastes, you can thicken it with a little xanthan gum.