2tablespoonsGhee or 1 tablespoon extra virgin olive oil + 1 tablespoon unsalted butter
1 ½poundspork tenderloincubed in about 1-inch pieces
11 - inch piece of fresh ginger, peeled and finely chopped
½cuponionfinely chopped (about 1 medium or ½ large)
2teaspoonsras-el-hanoutor to taste
¼ to ½teaspooncayenne pepper
2medium-small sweet potatoespeeled and cubed
115-ounce can diced tomatoes with juice
1 ½cupsfrozen peas
Salt and freshly ground pepperto taste
¼cuptoasted pistachiocoarsely chopped
½cupfresh cilantro leaves
Heat the ghee (or oil and butter) in a stove-top approved tagine or heavy-bottomed casserole. Pat the pork dry with towels and season lightly with salt and freshly ground pepper. Saute in the ghee, stirring until lightly browned; add the ginger and onion and cook, stirring often, until the onion is tender. Add the ras-el-hanout and cayenne, stir in well, then add enough water to cover the meat; bring to a simmer, cover and simmer for 10 - 15 minutes.
Add the sweet potato and tomatoes with their juice, cover and simmer 10 minutes or until the potato is tender; stir in the peas; cook 5 minutes until done. Taste and adjust seasonings.
Top the tagine with the preserved lemon, pistachios, and cilantro. Serve with a side of rice or couscous.