Preheat oven to 160°C (325°F).

Heat vegetable oil in a Dutch oven over medium-high heat.

Fry pork in batches until lightly browned, then remove from the pan.

Add sliced onions to the pan and cook over medium heat until softened.

Stir in flour and spices (ground mace and curry powder).

Cook for 1 minute, stirring continuously.

Stir in red wine and chicken stock, bringing the mixture to a simmer.

Add the browned pork and dried fruits (apricots, raisins, and dates/prunes) to the Dutch oven.

Cover and cook in the preheated oven for 2 hours, or until the meat is tender.