Catalina Pork

Flavoured with cumin and coriander this warm spicy dish is topped with herb and nut dumplings

Serves: 4


  • 675g Lean Pork, cubed
  • 2 tbsp Oil
  • 1 Large Onion, peeled & sliced
  • 2 Cloves Garlic, crushed
  • 1 lev tbsp Flour
  • 450ml Stock
  • 2 lev tsps Ground Cumin
  • 2 lev tsp Ground Coriander
  • 6 Sticks Celery, sliced
  • 150 -300ml Yoghurt, thick set, natural


  • 100g SR Flour
  • 50g Suet,
  • 250g Pecan Nuts, chopped
  • 2 lev tbsp Parsley, freshly chopped
  • 2 -3 tbsp Water


  1. Heat the oven to 180C/Gas Mark 4
  2. Brown the meat lightly in the oil then transfer to a casserole
  3. Fry the onion and garlic gently until soft but not coloured. Stir in the flour and cook for 2 mins then gradually add the stock, then the cumin and coriander.
  4. Bring to the boil, stirring frequently, season well and add to the pork.
  5. Add the celery, mix well and cover.
  6. Cook in a moderate oven for about 40 mins.
  7. Make the dumplings. Sieve the flour and salt and mix in the suet, nuts and parsley.
  8. Add sufficient water to mix to a soft dough and shape into 8 -12 balls.
  9. Add 150ml yoghurt to the casserole and place the dumplings on top. Replace the lid and return to the oven for 15 -20 mins
  10. Serve with green vegetables and if liked an extra spoonful of yoghurt on each portion.