|Cumin seeds||1⁄2 Teaspoon|
|Pork tenderloin||8 Ounce, cut into 1/2 inch slices (200 - 250 Gram)|
|Green pepper||1⁄2 , cut in to chunks|
|Onion||1 Small, sliced|
|Ground cumin||1⁄2 Teaspoon|
|Fresh ginger root piece||1⁄4 Inch, finely chopped|
|Apple juice||150 Milliliter (Pure, 2/3 Cup)|
|Apricots||4 , skinned, halved and stoned|
1. Heat the oil in a small saucepan, add the cumin seeds and fry until they start popping. Add the pork and cook, stirring, until it has lost its pink colour.
2. Stir in the green pepper, onion, ground cumin and ginger and fry for 2-3 minutes.
3. Stir in the flour, then gradually blend in the apple juice. Add the apricots, and salt and pepper.
4. Bring to the boil, then cover and simmer for 5 minutes. Remove the lid and simmer for a further 5 minutes. Serve immediately.