In some countries this dish is made in a fancy dish with the same name, tagine. I use a skillet with high sides, with excellent results.
Start with:
Olive oil, enough to lightly coat pan (not more than a tablespoon or so)
2 pork ribs (the big ones), ~3/4#
Using a large skillet with tall sides, coat with olive oil, heat over medium high. Brown the pork ribs on both sides, 4-5 minutes per side. Remove pork ribs from pan, let stand. Cube pork, the pork will be pink inside and not safe to eat yet.
Turn heat to medium, add to pan:
1 large onion - thinly sliced
4 - 5 garlic cloves - smashed
1 - 2 inch chunk of ginger - peeled,minced
Stir to coat with oil and drippings, allow to cook until starting to brown and onion turns translucent, 5 - 7 minutes.
Add:
1/2 large butternut squash - peeled and diced into small cubes
apple - peeled diced
Stir to evenly distribute onions and aromatics throughout.
Add:
cumin - 1 tablespoon
coriander - 1 - 2 tablespoons
turmeric - 1 tablespoon
Stir and allow heat to enliven spices, cook ~2 minutes
Add:
1 1/2 cups cup of weak chicken broth
Add cubed pork and any drippings back into pan. Cover, adjust heat to simmer. allow to cook 15 - 20 minutes until squash is tender and pork is no longer tender.
Remove lid, add:
raisins - 1/4 cup - 1/3 cup
almonds - 1/4 cup
cilantro - 1/4 big bunch roughly chopped
Allow sauce to reduce ~5 minutes over heat high enough steady bubble. Using wooden spoon, smash butternut squash to aide in thickening. Tagine should be thick, more like stew than anything else.
Serve with couscous, quinoa, or naan to soak up the yummy goodness.
Serving: 4
Time: ~45 minutes
