Pork and Paprika

Ingredients

3 tbsp oil
2 onions, chopped finely
1-2 cloves garlic, crushed (to taste)
1 ½ tbsp paprika
1 tbsp seeded mustard
1 ½ cups chicken stock
1kg lean stewing pork, cubed
½ cup flour
450g tin of pineapple pieces, drained
1 large green capsicum, cored, seeded and cut into thin strips
½ cup drained EASIYO yogurt (4-5 hours)

Method

Heat one tbsp of oil in pan. Add onions and cook until soft.
Add garlic, paprika, and mustard.
Cook 1 minute. Add stock.
Mix well and pour into a casserole dish.

Trim extra fat from pork. Coat meat with flour.
Heat remaining 2 tbsp oil in pan. Add pork and brown.
Drain onto absorbent paper.
Add pork to casserole dish.
Cover and bake in a moderate oven for 1 hour.

Add pineapple and simmer for another 30 minutes or until pork is tender.
Add capsicum and simmer for the further 5-10 minutes.

Remove from oven and add the drained yogurt tablespoon by tablespoon stirring well each time in one direction only until blended.
Reheat gently in oven before serving. Serve on a bed of rice or noodles.