Ingredients:
1 lb diced tender pork ( 500g)
1 tablespoon olive oil
2 teaspoons grated ginger
2 cloves garlic, peeled and crushed
2 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon asian sweet chili sauce
8 ounces winter squash, thinly sliced,250 g ( pumpkin)
4 ounces spinach leaves, shredded roughly ( 100g)
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup chicken stock
2 tablespoons chopped fresh cilantro
Directions:
Preheat oven to 350F (180C).
Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
When the meat and squash are tender, stir through the fresh cilantro and serve with rice.
Servings: 2-4
Time preparation: 15 min.
Time total: 60 min.