2 dried red chillies, finely chopped
2 tbsp finely chopped fresh coriander
1 tbsp finely chopped fresh coriander
3 garlic cloves
1 garlic head, separated into peeled whole cloves
1 unwaxed lemon, zest only
1 tbsp finely chopped fresh mint
1 onion, finely chopped
1 unwaxed orange, zest only
1 tbsp finely chopped fresh flatleaf parsley
300²µ/10½´Ç³ú couscous
1 bay leaf
salt and freshly ground black pepper
1 tsp caster sugar
1 cinnamon stick
3 tsp coriander seeds
2 tsp cumin seeds
10–15 dried apricots
2 tsp fennel seeds
2 tbsp flaked almonds, toasted
5 tbsp olive oil
1 tbsp olive oil
3 tbsp olive oil
2 tbsp pistachio nuts, toasted and roughly chopped
2 tbsp raisins
1 tbsp red wine vinegar
pinch saffron
2 slices pork shoulder, about 7.5cm/3in thick
750ml/1¼ pints chicken or lamb stock