This is a really tasty stew to make for a crowd, based on the Cypriot dish Afelia. You do have to marinate the meat a few hours ahead, but once it starts cooking it only takes about half an hour.
Cooking time: 4.5 hours
1 kg pork fillet
1½ tbsp coriander seeds or ground coriander
½ tsp ground cinnamon
½ tsp ground cumin, if you have some
2 cloves of garlic, peeled and finely chopped
½ a bottle of red wine
3 tbsp olive oil
A mug of passata, or 3 tbsp tomato paste diluted with water to make a mug of sauce
3 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Trim any fatty bits off the pork and cut the meat into cubes. Grind the coriander seeds with a mortar and pestle. Sprinkle the seeds over the meat together with the cinnamon and cumin, scatter the chopped garlic on top and pour the wine over the lot. Mix well, cover and refrigerate for at least 4 hours. Strain the liquid off the meat and set aside. Pat the meat dry with kitchen towel. Heat the oil in a large frying pan and brown the meat in batches. Transfer the meat to a casserole dish or saucepan and pour the passata or diluted paste and the marinade over the top. Season with salt and pepper, bring to the boil and simmer for about 30 minutes or until tender. Check the seasoning and stir in the parsley if you have some. Serve with rice or couscous and carrots, or a salad.