Method
- Heat the oil in a large fry-pan or pot over a medium heat.
- Add the onion, garlic, pork and paprika and stir for 5 minutes.
- Stir in the thyme, tomatoes, tomato paste, brown sugar, pumpkin, celery, lentils and stock.
- Bring to the boil then cover with a lid and reduce the heat to a simmer. Cook for 25 minutes, stirring occasionally.
- Take off the lid then leave to cook for another 20 minutes stirring occasionally until thick.
- Take off the heat and stir in the yoghurt. Serve with rice.
Notes
To make 2 cups beef stock, stir 2 teaspoons beef stock powder into 2 cups boiling water.
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