1. Preheat oven to 350F (180C). 2. Heat oil in a large skillet and stir-fry the diced pork in two batches until browned. 3. Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices. 4. Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well. 5. Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes. 6. Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary. 7. When the meat and squash are tender, stir through the fresh cilantro and serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
