Spicy Pork Stew with Cherries & Cardamom #644 1/03

Categories:
pork, soups-stews

3/4 teaspoon ground cardamom
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground clove
1 lb pork stew meat; cut into bite size pieces
2 tablespoon Butter
2 cup water
1 1/2 medium onion; halved, sliced
1 1/2 medium sweet potato; cut into 1 inch pieces
1 teaspoon freshly grated gingeroot
3/4 cup dried tart cherries or raisins
2 cup cooked couscous

Mix cardamom, cinnamon, salt, red pepper, and cloves in a large bowl. Add pork and toss until meat is well coated with the spices. Melt butter in a dutch oven over medium high heat. Add pork and cook, stirring occasionally until browned. Stir in water, cook until mixture comes to a boil, reduce heat and simmer for 15 minutes, covered. Stir in onion, sweet potatoes, and ginger root. Continue cooking, covered, until potatoes are tender. ( about 20 minutes) Stir in cherries. Simmer uncovered to desired consistancy. To serve, spoon pork mixture over hot cooked couscous.

Contributor: LandOLakes cookbook

Yield: 4 servings