Was inspired by this recipe, but as a busy lady thought I’m just going to chuck it all in the slow cooker. Works perfectly. Utterly delicious and definitely don’t skip the garnish. I put in the slow cooker on low for 8 hours.
Ingredients
3 tbsp plain flour
1 tbsp ground cumin
1 tsp paprika
1 tsp ground cinnamon
1 tsp ground ginger
1kg pork shoulder, diced
2 large onions, in wedges
3 celery sticks, in chunks
2 tbsp tomato purée
400ml hot chicken or vegetable stock
2 tbsp clear honey
zest and juice of 1 lemon
500g Chantenay carrots, trimmed
100g prunes, halved
75g dried cherries
To finish
zest of 1 lemon, plus juice, to taste
½ x 28g pack mint, leaves roughly chopped
1 garlic clove, crushed
25g pistachio kernels, finely chopped
½ red chilli, deseeded and finely chopped
Slow cookers are the best!