Summary

Ingredients

• 2 onions)
• 600 g pork schnitzel
• 2 tablespoon oil (peanut oil)
• 175 g peanut cream
• Black pepper
• 1 tablespoon ground cumin
• Cayenne pepper
• salt
• 6 tomato (s)
• 300 ml meat broth
• 1 bunch parsley, smooth
• Lemon (s) - wedges

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Instructions

1. Peel and finely chop the 2 onions. Cut the 600 g pork schnitzel into thin strips.
2. Heat the 2 tablespoons peanut oil in a large pan over medium-high heat. Fry the pork strips in batches, about 3-4 minutes per batch, until browned. Set aside.
3. In the same pan with remaining oil, fry the onions over medium heat for 5-7 minutes until light brown. Stir in the 175 g peanut cream and season with salt, black pepper, 1 tablespoon ground cumin, and cayenne pepper to taste.
4. Dice the 6 tomatoes and add to the pan. Pour in the 300 ml meat broth and bring to a boil over medium-high heat.
5. Return the pork to the pan, reduce heat to medium, cover, and simmer for 40 minutes.
6. While the stew simmers, wash the parsley. Set aside a few sprigs for garnish, pluck the leaves from the remaining sprigs, and chop finely.
7. After 40 minutes, stir the chopped parsley into the stew and adjust seasoning to taste. Serve garnished with reserved parsley sprigs and lemon wedges, with flatbread on the side.