Recipe for Pork Stew With Prunes And Apricots


3 tablespoon flour
1/4 teaspoon garlic powder
1 lb pork cut in 1 chunks
3 stalks celery chopped
1 medium onion chopped
1/2 teaspoon ground cumin
1/4 cup brandy
1 1/2 cup pitted prunes, halved
1/2 teaspoon paprika
1/4 teaspoon pepper
2 tablespoon oil
2 carrots cut in 1/2 pieces
1/4 cup chopped fresh parsley
1/4 teaspoon ground allspice
2 cup chicken broth
1 cup dried apricot halves


In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside.

In a heavy saucepan, heat oil over medium high heat. Add meat several pieces 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 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender. Serve over noodles.

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