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 long-grained rice
for accompaniment
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.
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.)
Melt remaining 1 tablespoon butter in
another skillet over medium-high heat and saute cubed pork until
nicely browned on all sides.
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 long-grained rice.
