Pork And Spinach Goulash - cooking recipe

Ingredients

2-3 tbsp olive oil
1 2/3 lb pork shoulder, diced
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2-3 tbsp tomato paste
3 cups vegetable stock
1/2 cup cashews
6 None tomatoes, chopped
3/4 cup creme fraiche or sour cream
7 oz baby spinach
1 pinch paprika
1/3 cup fresh chives, chopped

Preparation

Heat 2 tbsp oil in a large saucepan, add pork and sear on all sides. Add onion and garlic then add tomato paste. Add stock and bring to a boil, cover then simmer for 1 hour.
Meanwhile, add 1 tsp oil to a frying pan, add cashews and cook, tossing, until golden brown. Remove and allow to cool. Coarsely chop and set aside.
Add tomatoes and 1 tbsp creme fraiche (or sour cream, if using) to stew and cook for another 10 mins. Add spinach and most of nuts and cook for another 10 mins.
To serve, add paprika and most of the chives. Season to taste then transfer to a serving bowl. Garnish with a spoonful of creme fraiche, remaining chives and nuts. Serve with remaining creme fraiche.