Serve this tasty curried pork with apricots over couscous or Jasmine rice.

Pork Curry

8 ounces dried apricots

2 1/2 cups boiling water

3 tablespoons butter or margarine - divided use

4 medium yellow onions, chopped

2 pounds pork, trimmed of fat and cut into 1-inch cubes

2 to 3 garlic cloves, finely minced

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon ground cinnamon

Salt and freshly ground pepper to taste

Hot cooked couscous or Jasmine rice for accompaniment

1. Place apricots in heatproof bowl; pour the 2 1/2 cups boiling water to cover over apricots and allow to soak for 1 to 2 hours.
2. Meanwhile, melt 2 tablespoons butter over low heat in large, heavy skillet and slowly cook onions until caramelized and nicely golden in color, stirring occasionally, about 30 minutes or more. (Don't rush this process, or risk the onions taking on a bitter taste from being cooked too fast and becoming burned rather than caramelized.)
3. Melt remaining 1 tablespoon butter in another skillet over medium-high heat and saute cubed pork until nicely browned on all sides.
4. Add the browned pork, garlic, coriander, cumin and cinnamon to the caramelized onions and cook, stirring constantly, for 2 minutes; next add the apricots and the water in which they were soaked. Season to taste with salt and pepper. Bring to a boil, cover, and reduce heat; simmer for 1 1/2 hours or until fork tender, stirring occasionally. Serve with hot cooked couscous or Jasmine rice.

Makes 6 to 8 servings.

Copyright 2001 Hope Pryor, please see Terms of Use.