Moroccan Pork Casserole

• 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

1. Preheat oven to 350F (180C).
2. Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
3. Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
4. Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
5. Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
6. Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
7. When the meat and squash are tender, stir through the fresh cilantro and serve with rice.

tender pork, olive oil, ginger, garlic, ground coriander, ground cumin, ground paprika, asian sweet chili sauce, winter, spinach, lemon juice, salt, chicken stock, fresh cilantro

Taken from www.food.com/recipe/moroccan-pork-casserole-112173 (may not work)