- 3 tablespoons of vegetable oil;
- 350 g pork fillet;
- 1-2 bell peppers – optional;
- 1 onion – optional;
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 220 ml chicken broth;
- 100 g frozen green peas;
- 1 ½ tablespoon of Greek yogurt
- salt to taste;
- a few sprigs of cilantro.
Heat 1 tablespoon of oil in a skillet and fry the fillets, cut into small strips or slices, for 3-4 minutes. You can add chunks of pepper and chopped onions.
Add the meat, add the remaining oil to the pan and add the spices. Fry them for a minute for a spicy aroma.
Pour in the broth and cook over high heat for 3-4 minutes. When the broth is half as much, put the peas in the pan. Remove from heat, add yogurt and salt and stir. Then add the cooked pork, stir and sprinkle with chopped herbs.