Moroccan flavors highlight this easy, low-fat, tagine of pork, with sweet potatoes and spicy ras-el-hanout and preserved lemon. On the table in about one-hour.
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
Wateras needed
2medium-small sweet potatoespeeled and cubed
115-ounce can diced tomatoes with juice
1 ½cupsfrozen peas
Salt and freshly ground pepperto taste
Garnishes
2teaspoonsPreserved lemonchopped
¼cuptoasted pistachiocoarsely chopped
½cupfresh cilantro leaves
Instructions
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.
Notes
Swap out sweet potato for butternut squash or other type of yamSubstitute preserved lemon for lemon zest mixed with coarse saltSubstitute pistachio with chopped cashewAdd golden raisin or chopped apricot if fruit is desiredRas el Hanout is a spice blend of over 20 spices.