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Add a photoServings: 4
Ingredients
- 3 Tbsp. Flour
- 1/4 tsp Garlic pwdr
- 1 lb Pork cut in 1" chunks
- 3 stalk celery minced
- 1 med onion minced
- 1/2 tsp Grnd cumin
- 1/4 c. Brandy
- 1Â 1/2 c. Pitted prunes, halved
- 1/2 tsp Paprika
- 1/4 tsp Pepper
- 2 Tbsp. Oil
- 2 x Carrots cut in 1/2" pcs
- 1/4 c. Minced fresh parsley
- 1/4 tsp Grnd allspice
- 2 c. Chicken broth
- 1 c. Dry apricot halves
Directions
- In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic pwdr, and 1/8 tsp of the pepper. Add in a few pcs of the meat, and shake in the flour till coated. Repeat with the remaining meat; set aside.
- In a heavy saucepan, heat oil over medium high heat. Add in meat several pcs at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 min. Stir in brandy and cook 2 min. Add in broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil.
- Cover and simmer 45 min, stirring occasionally. Add in prunes and apri- cots, and cook 10 min or possibly till fruits are tender.
- Serve over noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 409g | |
| Recipe makes 4 servings | |
| Calories 439 | |
| Calories from Fat 119 | 27% |
| Total Fat 13.34g | 17% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.18g | |
| Cholesterol 49mg | 16% |
| Sodium 272mg | 11% |
| Potassium 1210mg | 35% |
| Total Carbs 51.71g | 14% |
| Dietary Fiber 7.3g | 24% |
| Sugars 27.92g | 19% |
| Protein 23.76g | 38% |
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