1 tbsp olive oil
450g/1lb pork fillet, trimmed of all visible fat and cut into cubes
2 stalks celery, sliced
450g carrots, sliced thickly and diagonally
2 tsp ground cumin
½ tsp ground cinnamon
2 tbsp tomato purée
1 tbsp toasted sesame seeds
1 tbsp chopped coriander
Heat the oil in a large pan, add the pork, then fry until the meat is sealed. Lift onto a plate.
Add the celery, fry until lightly coloured, then stir in the carrots, spices and tomato purée.
Add 500ml water, then bring to the boil. Cover, gently cook for 25 mins until the carrots are tender, add the pork to the pan, then simmer for 5 mins until cooked through.
Scatter over the sesame seeds and coriander, then serve with rice.
Recipe adapted from: Good Food
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