Lentil curry with pork

Ingredients for 4 servings:

• 250 g lentils
• 500 g pork neck
• 150 g onion(s)
• 2 bunch spring onions (approx. 500 g)
• 1 garlic clove(s)
• 6 tbsp oil
• 1 tbsp curry, (to taste)
• ⅛ liter chicken broth
• 2 tbsp chili sauce, sweet
• 1 jar mango chutney, (200 gr.)
• 1 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the lentils to a boil with 3/4 liter of water and cook in a covered pot over low heat for 75 minutes. Then add salt and let it simmer for a while on the turned off stovetop (I’ve also used canned lentils, which was perfectly fine). Dice the pork, halve the onions lengthwise and slice them crosswise. Finely slice the cleaned and washed spring onions. Finely chop the garlic. When the lentils are cooked (or the can of lentils is open), heat the oil in a pan until very hot and brown the meat on all sides. Add the onions and garlic. Season with salt and pepper, remove the pan from the heat, sprinkle with the curry powder, mix well, and sauté briefly over low heat. Pour in the chicken stock and bring to a boil briefly. Then add the lentils and stir in the chili sauce and mango chutney, add the sugar, and simmer gently for another 5 minutes.