Spiced Elizabethan Pork And Fruit Casserole - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 large onion, peeled and sliced
2 garlic cloves, peeled and crushed
700 g boned pork legs, cubed
2 tablespoons plain flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt
fresh ground black pepper
300 ml red wine
1 tablespoon british honey
75 g stoned dates, roughly chopped
2 large potatoes, peeled and cut into chunks
2 teaspoons freshly chopped herbs (rosemary, parsley & thyme)

Preparation

Heat the oil and gently fry the onion and garlic for 10 minutes.
Toss the meat in the flour combined with the spices and seasoning and add to the onion.
Fry the meat, stirring occasionally until evenly browned.
Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
Add the dates and potato chunks and transfer to an ovenproof casserole dish.
Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
Just before serving stir in the fresh herbs.