Let's Get Cooking
- 1 In a large saucepan, fry the bacon over medium heat, add onions and sauté for 10–12 minutes. Turn the heat to high and brown the meat on all sides for about 3 minutes.
- 2 Add the stock and simmer over low heat for 1–1½ hours or until the meat is tender. Add vegetables and spices. Bring back to the boil and cook for about 15 minutes more or until vegetables are cooked through but not mushy.
- 3 Add additional stock if necessary to cover the ingredients. Garnish with parsley and a dollop of natural yoghurt. Serve with crusty bread for a full meal.
