Tips: You can buy ready-made meat, vegetable, and fish stocks from leading supermarkets. Although more expensive, they are better nutritionally than stock cubes, which are high in salt and artificial flavorings. Homemade stock is best of all.

Yield:4

1. Using a sharp knife, trim away any excess fat and silver skin from the pork, then cut the meat into slices 1/2 in thick.
   
   
2. Heat oil in a large skillet and gently fry the pork, onion, and garlic for 4-5 minutes until lightly browned.
   
   
3. Stir in the flour and tomato paste, pout in the stock, and stir to mix thoroughly.
   
   
4. Add the mushrooms, bell pepper, seasoning, and nutmeg. Bring to a boil, cover , and simmer for 20 minutes, until the pork is tender and cooked through.
   
   
5. Remove the saucepan from the heat and stir in the yogurt.
   
   
6. Serve the pork and sauce on a bed of rice, garnished with chopped parsley. Spoon the extra yogurt on top of the pork and mushrooms and dust with ground nutmeg.