Oriental sliced pork

Name: Oriental sliced pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Sunflower oil; 2 red onions; 1 Garlic clove; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 7-10 Tbsp Cumin; 1 can(s) (425 ml) Chickpeas; 150 g dried apricots; 6 Stem(s) Peppermint; 250 g Whole milk yoghurt

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Sunflower oil
2 red onions
1 Garlic clove
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
7-10 Tbsp Cumin
1 can(s) (425 ml) Chickpeas
150 g dried apricots
6 Stem(s) Peppermint
250 g Whole milk yoghurt

Directions

1
Wash the meat, dab dry and cut into strips. Heat the oil in a roasting pan and fry the meat in portions. Meanwhile peel onions and cut into strips. Peel the garlic and press it through a garlic press. Put all meat back into the roaster, add onions and garlic and fry for about 4 minutes
2
Add the tomatoes, bring to the boil and braise for about 45 minutes. Season with salt, pepper, cinnamon and cumin. Pour chickpeas into a sieve and rinse. Chop the apricots finely. Add the chick peas and apricots to the shredded meat about 10 minutes before the end of the cooking time.
3
Wash mint, shake dry. Pluck the leaves from the stalks, except for a little to garnish, and cut into strips. Mix yoghurt and mint, except for something to sprinkle, season with salt and pepper. Arrange the shredded meat and add yoghurt. Sprinkle with mint and garnish